Are you looking for a tasty and healthy vegan meal that's quick and easy to make? Look no further than this delicious vegan picadillo recipe! This Mexican-style vegan picadillo is made with lentils stewed in a spicy chipotle tomato sauce with cumin, oregano, carrots, and potatoes.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.67 stars (9 reviews)
Keywords
chipotle, mexican, potatoes
Ingredients
½ pound Brown lentils (, cleaned and picked (1 1/2 cups))
½ Onion, (yellow )
1 Bay leaf
2 teaspoons avocado oil
3 large Roma tomatoes ((2 1/4 cups))
1 chile chipotle, (in adobo)
1/2 large white onion, ( finely chopped (1 cup))
2 garlic cloves (minced)
1 large carrot, (peeled, diced (3/4 cup))
1 large Russet potato, ( diced (2 1/2 cups))
½ tsp. ground cumin
¼ tsp. dry Mexican oregano
3 cups vegetable broth
Categories
Main Course
Cuisine
Mexican
Steps
Place lentils in a medium pot and cover with water. Add bay leaf and onion. Bring to a boil over high heat, reduce heat to low and simmer unitl the lentils are slightlt tender, about 10 minutes. Drain and transfer to a large bowl.
Place tomatoes and chipotle pepper in the blender, and puree until smooth.
Heat oil in a large pot over medium-low heat. Add chopped onion and sweat for 2-3 minutes. Add minced garlic and sweat for 3 minute more.
Mash the lentils with a fork to break them up a bit. Add lentils to the pot and stir to combine with onion and garlic.
Pour the tomato-chipotle mixture into the pot and let cook for 4 to 5 minutes or until you notice that the tomato puree is changing into a deep red color.
Add the borth, diced carrot and potato, cumin, oregano, and season to taste.
Bring to a simmer and cook until vegetables are tender, about 20 min. Serve with Mexican red rice and warm corn tortillas.
Nutitrion
Serving Size: 1 serving
Calories: 292 kcal
Carbohydrates: 55 g
Protein: 17 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 730 mg
Sugar: 8 g
Reviews
Mari on 2024-01-05 (5 stars): This recipe is so delicious and comforting! I make this all the time now. I love that the ingredients are so simple and are things that I always have on hand. I can not thank you enough for this recipe!
Rue H. on 2020-10-27 (5 stars): Thank you, Dora! I have been living off this the past couple weeks. I’ve made at least 4 batches and have found what I like. One chipotle chili adds a nice flavor, but I’ve adjusted the recipe a little according to your notes & my taste. I use 1.5 chipotle chili’s with a little spoonful of the adobo sauce. I add a whole cinnamon stick with the other spices and let it simmer in the mix til the end of cooking. I add 1-2 bricks of Chopped Tofu cutlet (the browned super firm 6.5 oz kind by House Foods) and chopped manzanilla olives. I omit the salt because of the olives. Thank you for this wonderful recipe. It has quickly become a favorite and an easy go to for various meals throughout the week!
Erica on 2020-06-15 (5 stars): Looks amazing!
Lisa Morgan on 2019-04-08 (4 stars): Hi Dora, I made the picadillo last night--really good! My spouse doesn't like lentils that much, but he liked this. We had it with rice and a crispy cabbage salad. Thank you so much for sharing the recipe. I was looking for something that wasn't a lentil soup but was more like . . . a picadillo, I guess. :) We appreciate your vegan recipes!
