Picadillo Lentil Stew with Peppers and Green Olives
This Vegan Picadillo Lentil Stew is a delicious vegan dish with a hint of chocolate and just a touch of spiciness.
My nephew Jake has been cooking with me for the blog since 2011, and this Picadillo Lentil Stew with Sweet Bell Peppers and Green Olives is still one of his favorite recipes out of all the recipes we’ve tried together. We first spotted the recipe in The South Beach Diet Super Quick Cookbook (affiliate link), and I loved the sound of a stew with lentils, sweet bell peppers, green olives, onion, garlic, chile powder and a hint of cocoa powder.
Then when we tried the recipe Jake and I kicked it up a little, adding oregano, some canned tomatoes, a bit of Green Tabasco Sauce (affiliate link) and extra green olives. We ate this with a generous shake of green Tobasco, and it made a satisfying meatless dish that we loved from the very first bite.
But truthfully, the photos from 2011 were definitely a bit ugh, so recently I made this again and took new pictures, which show off the recipe a lot better! And this time I added a little bit of green olive juice to the finished stew for even more flavor, plus I had the idea of garnishing the stew with sliced green olives, which probably appeals to all the green olive fans like myself!
What is Picadillo?
The word “picadillo” means to mince, referring to small pieces of meat that usually make up the bulk of this dish. Picadillo is a traditional dish all over Latin America where it’s usually made with beef and includes things like raisins, tomatoes, and olives. Read more about Picadillo to find out what recipe variations are used in different countries.
How to Make Picadillo Lentil Stew with Peppers and Green Olives:
(Scroll down for complete recipe including nutritional information.)
- Rinse lentils and pick out any broken ones.
- Then simmer with garlic, salt, and water until lentils are soft. Drain over a pan to catch the liquid.
- While lentils cook, chop the onions, red pepper, and green olives.
- Brown onions in a little olive oil in a pot that’s large enough to hold all the stew.
- Add the minced garlic, diced red pepper, chile powder, and oregano and cook a few minutes more.
- Then add diced tomatoes with juice, tomato sauce, cocoa powder, sweetener, and diced green olives and simmer about 10 minutes.
- Add the cooked lentils, 1 cup (or more) of the lentil cooking water and simmer 20-25 minutes on low heat.
- Add the Green Tabasco Sauce (affiliate link) and 1-2 T green olive juice and stir.
- Serve the stew hot. I loved this with some sliced green olives for garnish, so pretty!
- You can top with a dollop of Greek yogurt or sour cream if you don’t care whether it’s vegan.
More Meatless Recipes with Lentils:
Mexican Red Lentil Stew with Lime and Cilantro from Kalyn’s Kitchen
Spiced Lentils and Rice from Fat Free Vegan Kitchen
Bengali Red Dal Curry from Jake from Kalyn’s Kitchen
Lentil Vegetable Soup with Collards from Clean and Delicious with Dani Spies
Spicy Red Lentil and Chickpea Stew from Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
I used ground Ancho chile (affiliate link) for this recipe, but any flavorful ground red chile or chili powder will work. I would use Monkfruit Sweetener (affiliate link) for this recipe, but use any no-calorie sweetener you prefer. Recipe adapted from The South Beach Diet Super Quick Cookbook. (affiliate link) Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1200mgCarbohydrates: 23gFiber: 9gSugar: 6gProtein: 8g
I used ground Ancho chile (affiliate link) for this recipe, but any flavorful ground red chile or chili powder will work. I would use Monkfruit Sweetener (affiliate link) for this recipe, but use any no-calorie sweetener you prefer.
Recipe adapted from The South Beach Diet Super Quick Cookbook. (affiliate link)
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegan Picadillo Lentil Stew is loaded with low-glycemic ingredients, and it would be approved for any phase of the South Beach Diet or other low-glycemic diet plans. Remember that serving size is limited for the South Beach Diet Phase One. Lentils are probably too high in carbs for strictly low-carb eating plans.
Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.