Vegan Picadillo Lentil Stew with Peppers and Green Olives
What do you need?
How to make?
1 1/2 cups dried brown or green lentils, rinsed and picked over
4 tsp. minced garlic
3/4 tsp. salt
2-3 tsp. olive oil
1 onion, finely chopped
1 medium red bell pepper, diced medium
1 T ground chile power
1 tsp. dried oregano
1 can tomato sauce
1 can petite diced tomatoes with juice
2 tsp. cocoa powder
2 tsp. Stevia In the Raw granulated or other sweetener of your choice
1 cup diced green olives
1 cup or more lentil cooking water
1 T Green Tabasco Sauce, plus more for serving if desired
1-2 T green olive brine
plain Greek yogurt or sour cream for serving
Pick over the lentils to remove any that look too dark or too light, rinse the lentils and put them in a medium-sized saucepan. Add minced garlic, salt, and 6 cups hot water, and bring lentils to a boil. Reduce heat to a low simmer and cook uncovered until lentils are soft, about 20-25 minutes. When lentils are soft, drain them into a colander placed over a bowl or large measuring cup to catch the liquid. While lentils cook, chop the onion, bell pepper, and green olives. Heat oil in a heavy dutch oven type pan that’s large enough to hold all the stew. Add the onions and saute over medium-high heat until onions are just starting to brown. Add the minced garlic, diced bell pepper, chile powder, and oregano, and cook 3-4 minutes more. Add diced tomatoes and juice, tomato sauce, cocoa powder, sweetener of your choice , and diced green olives and simmer about 10 minutes. Then add cooked lentils and 1 cup or more of lentil cooking water, and simmer 20-25 minutes more on low heat. Stir in the Green Tabasco Sauce and green olive juice as desired. Serve hot, topped a generous dash of green Tabasco sauce if desired. If you don’t care about the recipe being vegan, this is also good with Greek yogurt or sour cream.