My meat-free, lentil & veggie based ‘Cuban Picadillo’ with spicy baked gluten-free tortilla chips is a really tasty, warming dish. Easy to cook & quick to prepare using store cupboard ingredients – this is one of my ‘go to’ recipes when I’m looking for healthy comfort food.
Ingredients – Serves 2
1/2 a spanish onion, chopped
1 garlic clove, pressed
1 tbsp tomato puree
1 tsp dried oregano
1 tsp dried cinnamon
1/2 tsp dried cumin
A dash of mixed spice
1 tin of chopped tomatoes
1 tbsp red wine vinegar
6 small waxy potatoes, cut into large cubes
1 carrot, sliced & cut into large dice
1 can brown lentils, rinsed & drained
12 whole green (pitted) olives, cut into halves
1 box of Seedless Raisins, dried (14g box, I used Sun-Maid)
1 tsp dried parsley
1. Heat a deep saucepan, mist lightly with oil (or use 1 tsp coconut oil) and add the onion & garlic. Fry gently for 2 minutes.
2. Add the tomato puree, oregano, cinnamon, cumin and mixed spice and fry for another minute.
3. Add the tinned tomatoes, red wine vinegar and stir well to combine. Tip in the potatoes and carrots, cover and simmer for about 10 minutes or until potatoes are soft.
4. Add the lentils, olives, raisins & stir gently to combine. Leave on the heat for 2 minutes to heat through. Divide into 2 bowls, sprinkle with the parsley & serve.
I served mine here with a tortilla chips which I made from a BFree Foods Multigrain Wrap. Simply take a wrap, lightly mist with oil, sprinkle with salt, pepper and dried cumin (if you like them spicy, add half tsp jerk seasoning and a pinch of dried red chillies). Cut into 8 triangles, spread on a baking sheet and bake in a hot oven (fan 200c) for 5-10 mins until crisp.