Vegan Picadillo Lentil Stew with Peppers and Green Olives

Ingredients

• 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, optional

Directions

1. Sort through the lentils and discard any that are unusually pale or dark, then rinse them well and transfer them to a medium-sized saucepan. Stir in the minced garlic, salt, and 6 cups hot water, then bring everything to a boil.
2. Turn the heat down so the lentils bubble gently, and cook them uncovered until tender, about 20-25 minutes. If your lentils have been sitting in the pantry for a while, they may need quite a bit more time, so taste them to judge when they are ready.
3. Once the lentils are soft, set a colander over a bowl or large measuring cup and drain them there so you save the cooking liquid.
4. As the lentils cook, finely chop the onion and dice the bell pepper and green olives.
5. Warm the oil in a heavy Dutch oven-style pan that will fit the full stew.
6. Add the onions and cook over medium-high heat, stirring now and then, until they are just beginning to take on color.
7. Stir in the minced garlic, diced bell pepper, chile powder, and oregano, and cook for another 3-4 minutes.
8. Add the diced tomatoes with their juice, tomato sauce, cocoa powder, your chosen sweetener, and diced green olives. Let the mixture simmer for about 10 minutes.
9. Add the cooked lentils along with 1 cup or more of the reserved lentil cooking water, then lower the heat and simmer for another 20-25 minutes.
10. Stir in the Green Tabasco Sauce, along with green olive juice if you want that extra briny kick.
11. Serve hot, adding a generous dash of green Tabasco sauce on top if desired.
12. If keeping the recipe vegan is not a concern, Greek yogurt or sour cream is good here too.