Vegan Picadillo
A traditional Cuban-style dish packed with fiber to help alleviate that awful constipation that happens during pregnancy. Staying hydrated can also alleviate constipation so focus on drinking liquids throughout the day.
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 2 teaspoon cumin
- 1 teaspoon cinnamon
- 2 teaspoon oregano
- pinch ground nutmeg
- 2 leaves bay
- 28 ounces canned whole tomatoes drained
- 1 medium russet potato diced
- 1 red bell pepper
- 1 ½ Tablespoon red wine vinegar
- 4 cups cooked lentils
- ½ cup green olives sliced
- ½ tsp salt
- 1 dash Pepper
- 1 Bunch cilantro or parsley
- ¼ cup raisins Optional
Ingredients
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Instructions
- Chop garlic and onion, heat oil in large skillet and saute until soft. Add tomato paste, herbs and spices until fragrant and tomato paste darkens.
- Add whole tomatoes and break up with spatula. Add potato, bell pepper and vinegar. Simmer until potatoes are tender. Cover.
- Uncover pan and add in cooked lentils, olives, salt and pepper. Cook for a few minutes and serve with cilantro or parsley on top.
Recipe Notes
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.
Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh