Vegan Picadillo

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 cup Brown lentils, dried
  • 4 Garlic cloves
  • 2 Onion, medium
  • 1 tsp Oregano, dried
  • 1/2 cup Raisins
  • 1 (14 ounce can Tomatoes

• Condiments

  • 2/3 cup Pimento-stuffed green olives

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves
  • 2 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Liquids

  • 3 cups Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 cup dried brown lentils
• 3 cups water
• 2 tablespoons olive oil
• 2 medium onion, diced
• 1 bell pepper, any color, diced
• 4 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• pinch cloves
• 2/3 cup pimento-stuffed green olives
• 1/2 cup raisins
• salt and pepper to taste

Directions

• Combine lentils and water in a medium saucepan and place over high heat. Bring to a boil and lower heat. Allow to simmer until lentils are almost done, but still a bit firm at their centers, about 25 minutes. Remove from heat and drain any excess water.
• Coat the bottom of a large skillet with oil and place over medium heat. Add onion and bell pepper. Sauté about 5 minutes, until softened and onions are translucent. Add garlic and sauté 1 minute more, until very fragrant.
• Add lentils, tomatoes, red wine vinegar, cumin, paprika, oregano, cinnamon and cloves to skillet and flip a few times to combine. Bring to a simmer and cook just until lentils are tender and the sauce thickens up a bit, about 10 minutes, stirring occasionally.
• Remove from heat and stir in olives and raisins. Season with salt and pepper to taste. Serve.