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This Vegan Picadillo with lentils and potatoes is hearty, savory and smoky. Serve it up with rice and warmed tortillas. It’s the perfect family-friendly meal for any day of the week. Ready in under 40 minutes.
This recipe comes from my friend Dora’s new cookbook, Comida Casera. Dora Ramirez is the author and photographer behind the Dora’s Table blog . This cookbook “honors traditional Mexican flavors and techniques but relies on the immense world of plants to do so.”
You might remember I featured Dora and her Strawberry Dessert Tamales on this blog when she released her ebook, Vegan Tamales Unwrapped. Those would make the perfect dessert for this vegan picadillo dinner.
Ingredients you need
Ingredient notes and substitutions
- Lentils ~ Use green or brown lentils. Rinse them well to remove any dirt or debris.
- Tomatoes ~ The recipe calls for 3 roma tomatoes which results in 1 ½ cups of sauce. I came up shy of this amount with just over 1 cup, so I suggest having 4 tomatoes on hand just in case yours are on the smaller side, too.
- Potato and carrot ~ The recipe does not say whether to peel these or not. I did, but as long as you wash them very well, you don’t have to.
- Chipotle in adobo ~ Chipotles in adobo have a nice smoky, spicy kick. I found the heat rather mild in the finished dish because of the starchy potatoes that absorb and dilute some of that spice. The spice level is very family friendly. If you like a spicier heat, I suggest using two chipotles in adobo or adding some of the sauce from the can in addition to the one.
- Mexican oregano ~ Mexican oregano is not the same as the traditional Mediterranean oregano. For a substitute, use marjoram.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Add the lentils to a pot with onion and a bay leaf and cover with water.
- Step 2: Bring to a boil and simmer for 10 minutes. Drain.
- Step 3: Meanwhile, add the tomatoes and chipotle in adobo to a blender.
- Step 4: Purée until smooth. Set aside.
- Step 5: Sauté the onion and garlic in a pot with oil. Add the cooked lentils and mash some of them.
- Step 6: Add the tomato purée and carrots and cook until the mixture thickens.
- Step 7: Add the broth, potatoes, and spices. Bring to a boil, then simmer until the vegetables are tender.
- Step 8: The mixture will thicken as it sits. Or you can continue to cook it until the sauces reduces even further.
Serving suggestions
Dora suggests serving this with Mexican red rice and warm corn tortillas, so that’s what we did. It was all so delicious together. The perfect combo!
You can also use the Lentil Picadillo as a filling for tacos, enchiladas, burritos, and more!
Try it with my easy homemade tostada shells with guacamole and quick pickled red onions. Yum!
Storage and freezing
Make ahead: The lentils can be made ahead of time, allowing this recipe to come together even quicker.
Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days. Store separately from any rice or tortillas used for serving.
Freezer: You can also freeze this picadillo. Allow it to cool completly before transferring to a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months.
This cookbook features more than 100 vegan Mexican recipes, from traditional to modern. It’s a love letter to the comida casera (home cooking) that she grew up with. Here’s a sample of what you’ll find inside…
- The Basics ~ Mexican Cowboy Beans; Almond Queso Fresco; Blue Corn Tortillas
- The Indigenous Kitchen ~ Thickened Squash Vine Soup; Lobster Mushroom Molotes; Pumpkin Seed Meatballs in Chaya Broth
- A Fonda Breakfast ~ Spicy Machaca Tofu Scramble; Red Chilaquiles; Mexican Beans and Cheese Toast
- Street Food ~ Al Pastor Tacos; Bean and Napal Tostadas; Mexican Cornish Pasties
- Mole From The Market ~ Mole Poblano; Red Almond Mole; Yellow Mole Empanadas
- Comida Casera ~ Chiles Rellenos; Layered Chickpea Enchiladas; and the Lentil Picadillo recipe below.
- La Tamaleria ~ Creamy Poblano and Corn Tamales; Mushroom in Adobo Tamales; Chocolate and Pecan Tamales
- Modern Mexico ~ Watermelon Tartare with Mezcal Chile Ponzu; Herbed Mexican Ricotta Agnolotti; Onion Tarte Tatin in Pink Mole
- ¡Salud! ~ Coconut and Caramelized Pineapple Atole; Corn Thickened Mexican Hot Chocolate; Cucumber and Lime Agua Fresca
- La Panaderia and La Paleteria ~ Tres Leches Cake; Sweet Corn Ice Cream; Mango and Chile Ice Pops
More vegan Mexican-inspired recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Lentil Picadillo
Servings:4
Calories:231kcal
Instructions
Place the lentils in a medium pot and fill it iwth enough water to cover them by 2 inches (5 cm). Add the onion,bay leaf,and salt. Bring to a boil over high heat,reduce the heat to low,and simmer for 10 minutes,or until the lentils begin to soften but are not completely cooked. Drain.
Place the tomatoes and chipotle in a blender and purée until smooth. You should have about 1 ½ cups (354mL) of purée.
Heat the oil in a large pot over medium-low heat. Add the onion and cook for 3 to 4 minutes,until it becomes tender and translucent. Add the garlic and cook for 1 minute. Add the lentils and,using a potato masher,mash to break them up a bit,leaving one-quarter of the lentils whole.
Add the tomato purée and carrot and simmer for 3 to 4 minutes,until the purée thickens and changes to a deep red color. Add the vegetable broth,potato,cumin,oregano,salt,and pepper. Bring to a boil over high heat,reduce the heat,and simmer until the vegetables are tender,for 20 to 25 minutes. As it cools,the lentils will absorb some of the broth.
Serve with rice and warm corn tortillas. STore in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Oil-free:Omit the oil and use ¼ cup (59mL) vegetable broth to cook the onion.
Central Mexican picadillo:Add 2 ½ tablespoons raisins,¼ cup (47g) chopped Manzanilla olives,1 tablespoon chopped capers,¼ teaspoon ground cinna on,and ⅛ teaspoon ground cloves.
Nutrition facts calculated for the Lentil Picadillo without rice or tortillas for serving.
Nutrition
Calories:231kcal| Carbohydrates:44g| Protein:11g| Fat:4g| Sodium:1175mg| Potassium:855mg| Fiber:10g| Sugar:8g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
