Hearty lentils simmered with olives, raisins, and aromatic Cuban spices create a vibrant savory-sweet dish perfect for any weeknight.
# What You Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2½ cups water or vegetable broth
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 (14 oz) can diced tomatoes, drained
→ Seasonings
09 - 2 teaspoons ground cumin
10 - 1 teaspoon dried oregano
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Add-ins
15 - ⅓ cup green olives, sliced
16 - ¼ cup raisins
17 - 2 tablespoons tomato paste
18 - 2 tablespoons capers, optional
19 - 1 tablespoon red wine vinegar
20 - Fresh cilantro for garnish
# How To Make It:
01 - In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender. Drain any excess liquid.
02 - Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion, bell pepper, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2 to 3 minutes until fragrant.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers if using. Mix well and cook for another 8 to 10 minutes, stirring occasionally, until flavors meld and most of the liquid has evaporated.
05 - Stir in red wine vinegar. Season with salt and black pepper to taste.
06 - Garnish with fresh cilantro and serve hot, ideally with rice or plantains.
