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–+ servings

Vegan Cuban Picadillo

Author: Madly Delicious
This Vegan Cuban Picadillo is a hearty, plant-based twist on the classic Cuban dish. Made with lentils and chickpeas, as its base, replacing the meat. The sofrito base of onion, green pepper, and garlic creates a classic foundation, while currants and olives add an authentic Cuban flair. Garnish with cilantro and serve over white rice with tostones.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Lentil Cook Time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cuban-Inspired
Servings 4

Ingredients
  

  • ⅔ cup dried green or brown lentils
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 medium onion, diced (~ 1 cup)
  • 1 medium green bell pepper (or Anaheim pepper), diced (~ 1 cup)
  • 2-3 garlic cloves, minced
  • ⅓ cup white wine, dry
  • 2-3 tbsp olive oil
  • 1 (15-ounce) can tomato sauce
  • Salt and black pepper, to taste
  • 1 tsp cumin
  • 1 tsp oregano
  • Water or broth to thin out sauce, if needed
  • ⅓ cup currants (or raisins)
  • ⅓ cup green Spanish olives, chopped
  • Cilantro, for garnish
  • White rice, for serving

Instructions
 

  • Make the Rice, if serving: Cook rice according to instructions on package. Set aside.
  • Cook the Lentils:In a medium pot, cook ⅔ cup dried lentils in water until tender, about 20–25 minutes. Drain and set aside.
  • Make the Sofrito: Heat 2–3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion, 1 medium diced green bell pepper, and 2–3 minced garlic cloves. Sauté for 5–7 minutes, until softened and fragrant.
  • Deglaze the Pan: Pour in ⅓ cup dry white wine to the sofrito and scrape up any browned bits. Let it cook for about 2 minutes to reduce slightly.
  • Build the Picadillo: Stir in the cooked lentils and 1 can chickpeas. Add 1 can tomato sauce, 1 tsp cumin, 1 tsp oregano, plus salt and black pepper to taste. Simmer for 8–10 minutes. If the sauce becomes too thick, add a splash of water or vegetable broth.
  • Finish with Currants and Olives: Stir in ⅓ cup currants and ⅓ cup chopped green Spanish olives. Cook for an additional 3 minutes to meld the flavors.
  • Serve: Serve the picadillo over white rice and garnish with fresh cilantro.

Notes

Make It Ahead
Both the picadillo and white rice can be made ahead of time. Store them separately in airtight containers in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce or in the microwave.
 
Substitutions
  • Currants: If you don’t have currants, golden raisins or regular raisins work well.
  • Olives: Spanish green olives are traditional, but kalamata or black olives can be used for a different flavor profile.
  • White Wine: Use vegetable broth or a splash of apple cider vinegar for a non-alcoholic alternative.
Serving Suggestions
  • Pair with fried plantains or a simple side salad for a complete Cuban-inspired meal.
  • Add a splash of hot sauce or cayenne for an extra kick of spice.

Nutrition

Serving: 1 serving w/o riceCalories: 340kcalCarbohydrates: 44gProtein: 13gFat: 13gSaturated Fat: 1.9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 640mgPotassium: 720mgFiber: 11gSugar: 12gVitamin A: 340IUVitamin C: 22mgCalcium: 70mgIron: 4.5mg
Keyword cuban picadillo with lentils, cuban recipe, cuban-inspired recipe, healthy cuban recipes, lentil picadillo, plant-based dinner ideas, plant-based picadillo, vegan comfort food, vegan cuban cuisine, vegan cuban picadillo, vegan main dishes
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