Vegan Picadillo

Servings: 4

• 1 zucchini chopped

• 1 red onion diced

• 3 carrots peeled and chopped

• 4 stalks of celery chopped

• 1 green pepper deseeded and chopped

• 1 14.5 oz Italian style diced tomatoes

• 8oz tomato sauce

• 2 oz raisins

• 1/2 cup green olives sliced

• 1 tsp cumin

• 1 tsp paprika

• 2tbsp EVOO

• 1 tsp oregano

• 1/2 tsp cinnamon

• 2tsp soy sauce

• 2tsp red wine vinegar

• 1 cup dried lentils

• 2 tsp minced garlic

• 1 bay leaf

• Sprinkle of all spice

• Optional: cilantro to top

1. in a small pot add lentils and cover with water (about 2.5 cups). Add bay leaf and boil for about 15 minutes or until lentils are mostly cooked (leave slightly al dente). Set aside once cooked

2. In a larger pot, heat EVOO. Then add carrots, onion, celery and green pepper. Mix and sauté about 6 minutes until veggies soften

3. Mix in minced garlic and cook another 3 minutes

4. Add oregano, cumin, cinnamon, all spice and paprika. Mix to combine

5. Drain diced tomatoes and add to pot along with tomato sauce, red wine vinegar and soy sauce. Bring to a boil

6. Stir in lentils and cook for about 6 minutes.

7. Stir in zucchini, olives and raisins and cook for another 5 minutes

8. Remove from heat and enjoy. Top with cilantro if desired