VEGAN PICADILLO

If you’d like to cook your own lentils, simmer ¾ cup dried lentils in 2½ cups water until they’re tender. You’ll get about 2 cups of cooked lentils.

For the sofrito

1 small carrot (about 2 ounces), scrubbed and roughly chopped

½ small yellow onion (2 to 3 ounces), peeled and roughly chopped

2 cloves garlic, peeled

2 aji dulce chilies or ½ small yellow or orange bell pepper, stemmed (optional)

½ small green bell pepper, seeded and roughly chopped

5 stems fresh cilantro and their leaves

5 stems fresh culantro leaves and their stems (optional, may substitute with more cilantro)

4 ounces button mushrooms

For the picadillo

4 tablespoons olive oil

¼ cup low-sodium soy sauce

2 tablespoons tomato paste

1 tablespoon dark brown sugar

1 teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon ground black pepper

¼ teaspoon garlic powder ¼ teaspoon dried oregano 1 (15-ounce) can brown lentils (not drained)

1 (15-ounce) can crushed or diced tomatoes, preferably with no salt

added

¼ cup raisins (dark or golden)

¼ cup pimento- stuffed green olives, halved ( optional) (about 7)

Salt (optional) Steamed rice, for serving (optional)

Make the sofrito: In a food processor, pulse the carrot until finely chopped. Add the onion, garlic, aji dulce, if using, bell pepper, cilantro, culantro, if using, and mushrooms, and pulse until the mixture is very finely

chopped but not totally pureed, 30 seconds to 1 minute. If you accidentally puree it, it’s OK. (You should get about 1 ½ cups of sofrito.)

Make the picadillo: In a wide skillet, heat the oil on high. Add the sofrito and cook, stirring often, until it begins to brown, about 5 minutes. Decrease the heat to medium-low and add the soy sauce, tomato paste, brown sugar, cumin, paprika, black pepper, garlic powder and oregano and stir to

combine.

Stir in the lentils, their liquid and the tomatoes. Increase the heat to mediumhigh and bring the mixture just to a simmer.

Cook for 5 minutes, then stir in the raisins and olives, if using, keeping in mind that the olives will add additional saltiness and the raisins will add sweetness. Taste and add more salt, if needed. Serve hot, with cooked rice, if desired.

Serves 4 to 6.