Vegan Mexican Lentil Picadillo Recipe - Easy & Flavorful (2024)

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves minced
• 1 cup green lentils
• 1- 15 oz can tomato sauce or puree
• 8 oz vegetable broth
• 2 carrots peeled and chopped fine
• 1-2 potatoes peeled and cut into 1/2 in pieces
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 dried bay leave
• 1 teaspoon salt
• *optional 1 cup water

To serve:

• 12 corn tortillas
• 1 avocado sliced and peeled
• chunky salsa

• Sauté the garlic and onion in the vegetable oil for three minutes or until fragrant.

• Add the lentils, the tomato sauce, the vegetable broth, the vegetables, the thyme, marjoram, bay leaf, and salt.

• Cover and let it cook for 20 min or until the lentils are cooked.

  *Add an extra cup of water if it is to dry.

If you want to make tacos

• Heat the corn tortillas and add two or three tablespoons of the picadillo on the tortilla.

• To finish each taco, add a slice of avocado and some salsa.

• Lentil Selection: Different types of lentils have different cooking times and textures. Green lentils are the best choice for this recipe as they hold their shape well. Brown lentils are also good. But avoid red lentils as they become too mushy.
• Vegetables: Zucchini and corn also go well in this dish.
• Leftover Love: This picadillo makes excellent leftovers and can be even more flavorful the next day. It can also be frozen for a quick and easy meal on busy days.
• Faux meat: Use plant-based ground meat to substitute the lentils.