Vegan Picadillo Lentil Stew with Peppers and Green Olives
- 1 1/2 cups dried brown or green lentils, rinsed and picked over
- 4 tsp. minced garlic (4 large cloves)
- 3/4 tsp. salt
- 2-3 tsp. olive oil
- 1 onion, finely chopped
- 1 cup diced sweet bell pepper
- 1 T ground chile power
- 1 tsp. dried oregano
- 1 can (8 oz.) tomato sauce
- 1 can (14.5 oz.) petite diced tomatoes with juice
- 2 tsp. cocoa powder
- 2 tsp. sugar, Splenda, or Stevia In the Raw (Use Splenda or Stevia for South Beach Diet)
- 1 cup diced green olives
- 1 cup or more lentil cooking water
- 1 T Green Tabasco Sauce, plus more for serving if desired
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Bell pepper, sweet (1 cup)
- Brown or green lentils, dried (1 1/2 cups)
- Chile power, ground (1 T)
- Garlic (4 tsp.)
- Onion (1)
- Oregano, dried (1 tsp.)
- Tomatoes, petite with juice (1 can)
- Condiments
- Green olives (1 cup)
- Tabasco sauce, Green (1 T)
- Tomato sauce (1 can)
- Cooking & Baking
Cocoa powder (2 tsp.)- Olive oil (2 tsp.)
- Salt (3/4 tsp.)
- Sugar (2 tsp.)
- Drinks
- Lentil cooking water (1 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published March 19, 2012 (11 months ago).
130 people saved this recipe.
