Lentil Picadillo (Vegan Mexican Picadillo in 30 Min)

Three vegan lentil picadillo tacos in corn tortillas topped with avocado slices and salsa on a wooden surface

About this recipe

The name picadillo comes from the Spanish verb picar (to chop) – everything gets chopped small. The original recipe calls for ground beef simmered in tomato sauce with vegetables. It is one of the most beloved everyday dishes in Mexican cooking, and every family has their own version.

Picadillo shows up all over Latin America. In Cuba, picadillo is made with bell peppers, green olives, and raisins. In Mexico, it varies by region: in the north, it is saucier and has poblano peppers, we call it Picadillo Ranchero, in central Mexico, it includes potatoes, carrots, and peas

This lentil picadillo is my vegan take on the picadillo I grew up eating. It has potatoes, carrots, and peas in tomato sauce, just like the one my mom made, but with lentils instead of meat. Honestly, when you taste it, you won’t miss a thing. It is budget-friendly, packed with protein, and ready in 30 minutes.

Why you’ll love this recipe

Ready in 30 minutes – start to finish
Budget-friendly – lentils, potatoes, and carrots are some of the cheapest ingredients at the store
High in protein and fiber, lentils are one of the best plant-based protein sources
Versatile – works in tacos, over rice, on tostadas, or as a filling for empanadas and chiles rellenos
Family-approved – even the non-vegans at the table love this one

A bowl with diced carrots, potatoes, and green peas. Surrounding it are a carton of vegetable broth, a package of green lentils perfect for lentil picadillo, a small bag of dried thyme, and a can of tomato sauce on a white surface.

Ingredient notes

Green or brown lentils. They hold their shape best. Black (beluga) lentils also work. Avoid red lentils – they break down too much and turn the picadillo into mush.
Potatoes. Peeled and cut into small cubes. Any variety works – russet, Yukon gold, or red.
Carrots. Peeled and diced to the same size as the potatoes so everything cooks evenly. Frozen diced carrots work too.
Peas. Fresh, frozen, or canned. All three work fine.
Tomato sauce or puree. This is the base of the stew. If you have fresh tomatoes, blend them with a garlic clove and a chunk of onion for a homemade version.
Vegetable broth. Adds more flavor than water alone. If you don’t have any, use water with a pinch of extra salt or Better Than Bouillon.
Onion and garlic. The flavor base of any Mexican stew.
Neutral oil. Vegetable, canola, or avocado oil.
Herbs: bay leaf, thyme, and marjoram. Some families use cumin instead – use whatever you grew up with.

A skillet filled with a colorful mixture for cooking. It contains green peas, diced orange carrots, and yellow potatoes added to a red simmering sauce with ground meat, creating a delicious Beef Picadillo. A wooden spoon rests in the pan, partially submerged in the ingredients.

How to make lentil picadillo step by step

Sauté the aromatics. Heat oil in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 3-4 minutes.
Add the lentils and liquid. Stir in the dry lentils, vegetable broth, tomato puree, bay leaf, thyme, and marjoram. Cover and simmer on medium-low for 10 minutes.
Add the vegetables. Stir in the potatoes, carrots, and peas. Add a splash more broth or water if needed. Cover and cook 15-20 minutes more until the potatoes are fork-tender.
Mash slightly. Use a fork or wooden spoon to press some lentils against the side of the pot. This gives it that ground-meat texture and thickens the stew.
Season and serve. Taste and adjust salt. For a drier picadillo (great for tacos), uncover and let the liquid cook off. For a saucier version (perfect over rice), leave it as is.

Tips and tricks

Mash some of the lentils. This is the trick that makes it taste like ground meat. Don’t mash all of them – just press a few against the pot with a fork at the end.
Cut everything the same size. Potatoes and carrots should be in even cubes so they cook at the same rate.
Add a chipotle pepper for smoky depth. Blend 1 chipotle in adobo into the tomato sauce before adding it. Incredible flavor. Skip it if cooking for kids.
Dry vs. saucy. For tacos, let the liquid cook off. For serving over white rice, keep it saucy so the rice absorbs the broth.
Oil-free option. Skip the oil and sauté the onion in 1/2 cup of vegetable broth instead.

A close-up of a white pot with an orange handle filled with hearty lentil picadillo stew containing peas, carrots, potatoes, and a bay leaf. The pot rests on a black, white, and gray striped cloth on a white surface.

How to serve lentil picadillo

Tacos: In warm corn or flour tortillas with avocado, cilantro, and salsa verde or salsa roja molcajeteada.
Over rice: On top of white Mexican rice for the classic combo.
Tostadas: With shredded lettuce, crema, and salsa.
As a filling, use it to stuff empanadas, gorditas, chiles rellenos, enchiladas, or quesadillas.

Variations

Smoky chipotle: Blend 1-2 chipotles in adobo into the tomato sauce for a smoky, spicy kick.
Plant-based ground meat: Swap the lentils for Beyond or Impossible ground (use 1 lb instead).
With green beans: use green beans instead of peas. Cut them into small pieces and add them to the potatoes.

How to store lentil picadillo

Fridge: In an airtight container for up to 4 days. Reheat on the stove over medium heat with a splash of water or broth if it thickens up.
Freezer: Up to 3 months. Thaw overnight in the fridge, then reheat.
Meal prep: Make a big batch on Sunday and use it all week in tacos, tostadas, quesadillas, or over rice.

Frequently asked questions

Can I use a different type of lentil?

Yes. Green and brown lentils hold their shape best. Black (beluga) lentils also work well. Avoid red lentils – they break down too much and the picadillo will turn into a puree.

Can I make this in an Instant Pot or pressure cooker?

Yes. Use the Sauté function to cook the onion and garlic, then add everything else and cook on high pressure for 8 minutes with natural release. It turns out perfect.

How do I get a ground-meat texture?

The trick is to mash some of the lentils against the side of the pot with a fork at the end of cooking. Don’t mash all of them – just enough to give it that shredded, ground-meat look.

Is this good for kids?

Kids love it, especially in tacos. If you are adding chipotle pepper, leave it out for their portion. It is high in protein, iron, and fiber.

Can I use canned lentils instead of dry?

Yes. If using pre-cooked lentils, add them with the vegetables instead of at the beginning. Cut the broth in half since cooked lentils don’t need to absorb as much liquid.

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Lentil Picadillo (Vegan)

Alejandra Graf

Vegan lentil picadillo with potatoes, carrots, and peas simmered in tomato sauce. The plant-based version of the classic Mexican stew. Ready in 30 minutes, budget-friendly, and perfect for tacos, over rice, or on tostadas.

3.53 de 23 votos

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mexican

Servings people

Calories 325 kcal

Equipment

Skillet with a lid or a braiser
Cutting board and knife

Ingredients

1 cup green or brown lentils dry
1 tablespoon vegetable oil
1/2 white onion diced
2 cloves garlic minced
1 cup tomato sauce or tomato puree
2 cups vegetable broth
2 medium potatoes peeled and cubed
2 carrots peeled and cubed
1 cup peas fresh or frozen
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt to taste

Instructions

Heat oil in a large pot over medium heat. Add onion and cook until translucent, 3-4 minutes. Add garlic and cook 30 seconds more.
Stir in dry lentils, vegetable broth, tomato sauce, bay leaf, thyme, and marjoram. Cover and simmer on medium-low for 10 minutes.
Add potatoes, carrots, and peas. Add a splash more broth or water if needed. Cover and cook 15-20 minutes until potatoes are fork-tender.
Use a fork to mash some lentils against the side of the pot. This gives the picadillo a ground-meat texture and thickens the stew.
Taste and adjust salt. For a drier picadillo (great for tacos), uncover and let liquid cook off. For a saucier version (perfect over rice), leave as is. Serve with avocado and salsa.

Video

Notes

Chipotle option: Blend 1 chipotle in adobo into the tomato sauce for smoky depth. Skip for kids.
Canned lentils: Add them to the vegetables. Cut the broth in half.
Dry vs saucy: Dry for tacos, saucy for rice. Oil-free: Sauté onion in 1/2 cup vegetable broth instead of oil.
Storage: Fridge up to 4 days. Freezer up to 3 months. Reheat with a splash of water or broth.
Meal prep: Make a big batch on Sunday and use it all week.

Nutrition

Serving: 1servingCalories: 325kcalCarbohydrates: 55gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 590mgPotassium: 844mgFiber: 18gSugar: 7gVitamin A: 3818IUVitamin C: 24mgCalcium: 107mgIron: 4mg

Keyword lentils, Vegan mexican tacos

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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