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.
Servings
4people
Cook Time
30minutes
Servings
4people
Cook Time
30minutes
Ingredients
  • 1teaspoon olive oil
  • 1medium oniondiced
  • 4cloves garlicminced
  • 2tablespoon tomato paste
  • 2teaspoon cumin
  • 1teaspoon cinnamon
  • 2teaspoon oregano
  • pinch ground nutmeg
  • 2leaves bay
  • 28ounces canned whole tomatoesdrained
  • 1medium russet potatodiced
  • 1 red bell pepper
  • 1 ½Tablespoon red wine vinegar
  • 4cups cooked lentils
  • ½cup green olivessliced
  • ½tsp salt
  • 1dash Pepper
  • 1Bunch cilantro or parsley
  • ¼cup raisinsOptional
Instructions
  1. 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.
  2. Add whole tomatoes and break up with spatula. Add potato, bell pepper and vinegar. Simmer until potatoes are tender. Cover.
  3. 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