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Picadillo vegetariano
Lentil and mushroom picadillo
Cuban-style lentil and mushroom picadillo with olives, raisins and capers
Picadillo a la habanera is Havana's everyday savoury hash, sweet with raisins, salty with olives and capers and sharp with tomato and sofrito. This vegetarian version swaps the meat for brown lentils and finely chopped mushrooms, which give the same crumbly, juicy texture and a deep savoury flavour. Spoon it over white rice with fried ripe plantain, or use it to fill empanadas and stuffed peppers. Chef's tip: let the mushrooms fry until all their liquid has gone and they turn brown; that browning is what makes it taste rich.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp olive oil
- 9 oz chestnut mushroomsvery finely chopped
- 1 onionfinely chopped
- 1 green bell pepperfinely chopped
- 3 cloves garliccrushed
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¾ cup tomato passata
- 14 oz cooked brown lentilsdrained (2 tins or 160 g dried, cooked)
- ½ cup water
- 1 ¾ oz pimento-stuffed green olivessliced
- 1 tbsp capersrinsed
- 1 ⅜ oz raisins
- 1 tsp white wine vinegar
- 1 tsp salt
- 1 potato (optional)cut into 1 cm cubes and fried until golden
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Method
0/6 doneStep 1: Heat 3 tbsp olive oil in a wide frying pan over a medium-high heat. Add 9 oz chestnut mushrooms and fry, stirring now and then, until their liquid has evaporated and they are brown and sizzling, 8–10 minutes.
9 minStep 2: Lower to medium, add 1 onion and 1 green bell pepper and cook until soft, 5 minutes.
5 minStep 3: Stir in 3 cloves garlic, 1 tsp ground cumin and 1 tsp dried oregano and cook for 1 minute until fragrant.
1 minStep 4: Add ¾ cup tomato passata, 14 oz cooked brown lentils and ½ cup water. Simmer for 5 minutes, crushing some of the lentils with the spoon so the mixture holds together.
5 minStep 5: Stir in 1 ¾ oz pimento-stuffed green olives, 1 tbsp capers, 1 ⅜ oz raisins, 1 tsp white wine vinegar and 1 tsp salt. Simmer until thick and juicy but not wet, 5–8 minutes; a spoon dragged through should leave a trail. A common mistake is skipping the vinegar: without it the raisins make the dish taste flat and sweet.
6 minStep 6: Fold in the fried 1 potato if using and serve hot with white rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 15 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does picadillo vegetariano take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of chestnut mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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