How To Make Cuban Picadillo

Add 16 ounces of lentils to a pot.

Add one large russet potato that has been peeled and cubed.

Add water and bring to a simmer.

In a separate pan, sauté one large chopped onion and four cloves of garlic until translucent, about five minutes.

Combine the sautéed onion and garlic with the lentils and potatoes.

Add spices: pepper, cumin, and oregano.

Stir in one eight ounce can of tomato sauce and half a can of hot tomato sauce.

Simmer until the potatoes are done.

Stir in green olives and the juice from the green olives.

Equipment Needed

Dietary