Lentil Picadillo (Vegan)
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.
6 people
Calories: 325kcal
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: 1serving | Calories: 325kcal | Carbohydrates: 55g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 590mg | Potassium: 844mg | Fiber: 18g | Sugar: 7g | Vitamin A: 3818IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 4mg