Hearty lentils meet classic Cuban flavors with olives, raisins, and aromatic spices for a savory-sweet plant-based main dish.
# Required Ingredients:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2.5 cups water or vegetable broth
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 can (14 ounces) diced tomatoes, drained
→ Seasonings
09 - 2 teaspoons ground cumin
10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon ground cinnamon
13 - 0.25 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Add-ins
15 - 0.33 cup green olives, sliced
16 - 0.25 cup raisins
17 - 2 tablespoons tomato paste
18 - 2 tablespoons capers, optional
19 - 1 tablespoon red wine vinegar
20 - Fresh cilantro for garnish
# Preparation Steps:
01 - In a medium saucepan, combine rinsed lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender. Drain any excess liquid and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, carrot, and garlic. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Stir in diced tomatoes, ground cumin, dried oregano, smoked paprika, ground cinnamon, and cayenne pepper if using. Cook for 2 to 3 minutes until the spices are fragrant.
04 - Add cooked lentils, tomato paste, sliced olives, raisins, and capers if using to the skillet. Mix well and cook for 8 to 10 minutes, stirring occasionally, until flavors meld and most liquid has evaporated.
05 - Stir in red wine vinegar and season with salt and black pepper to taste. Adjust seasonings as needed.
06 - Garnish with fresh cilantro and serve hot, ideally with rice, quinoa, or roasted potatoes.
