Lentil Picadillo 

By Dani Potts | February 9, 2026

INGREDIENTS

Lentils

  • 8 ounces brown lentil (about 1 ¼ cups)
  • ½ large white onion
  • 1 dried bay leaf
  • 1 teaspoon salt

Picadillo

  • 3 large tomatoes, cored and cut into quarters
  • 1 chipotle chile in adobo
  • 2 teaspoons avocado oil
  • ½ large white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large carrot, cut into small dice
  • 3 cups vegetable broth
  • 1 large russet potato, cut into small dice (about 2 ½ cups)
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 ⅛ teaspoons salt 
  • 1 ⅛ teaspoon black pepper

Serve with mexican red rice and corn tortillas

INSTRUCTIONS

  1. Place lentils in a medium pot and cover with water by about 2 inches. Add onion, bay leaf, and salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes, until just beginning to soften. Drain and set aside.
  2. Blend tomatoes and chipotle until smooth (about 1½ cups).
  3. Heat oil in a large pot over medium-low heat. Add onion and cook 3–4 minutes, until softened. Stir in the tomato purée and cook until thickened and deep red.
  4. Add lentils, vegetable broth, potato, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes, until vegetables are tender.
  5. Serve with rice and warm corn tortillas. Store leftovers in an airtight container in the fridge for up to 4 days.

BENEFITS

Lentils are a nutrition powerhouse—rich in plant-based protein, fiber, iron, and folate, all of which support steady energy and overall health. Their high fiber content helps support digestion and balanced blood sugar, while their protein makes meals more satisfying and nourishing. Lentils are also budget-friendly, quick-cooking, and a wonderful example of how simple foods can be deeply nourishing.