Hearty lentils simmered with aromatic spices, olives, and raisins for a vibrant Cuban-inspired dish.
# What You'll Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 ½ 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 - Combine lentils and water or broth in a medium saucepan. Bring to a boil over high heat, then reduce to low and simmer uncovered for 20-25 minutes until lentils are just tender. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, carrot, and garlic. Cook for 5-7 minutes, stirring occasionally, until vegetables have softened and onion is translucent.
03 - Stir in diced tomatoes, cumin, oregano, smoked paprika, cinnamon, and cayenne pepper. Continue cooking for 2-3 minutes until spices are fragrant and mixture begins to bubble.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers to the skillet. Mix thoroughly to incorporate all ingredients. Cook for 8-10 minutes over medium-low heat, stirring occasionally, until flavors meld together and excess liquid evaporates.
05 - Remove from heat and stir in red wine vinegar. Season generously with salt and black pepper to taste, adjusting as needed.
06 - Transfer to a serving dish and top generously with fresh chopped cilantro. Serve immediately while hot, accompanied by white rice, fried plantains, or roasted potatoes.
