Veggie Picadillo with Lentils & Greek-Style Cheese
with olives, parsley & raisins
Picadillo is a Latin American dish, traditionally prepared with minced meat, tomatoes, sultanas and olives. Today, you'll make a vegetarian version of this dish!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
½ sachet(s)
Mexican-style spices
1 piece
Romano pepper
⅓ pack
Lentils
(May be present Gluten)
10 milliliters
Worcestershire sauce
(Contains Mustard, Soy, Barley)
10 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
2.5 g
Fresh flat leaf parsley
(May be present Celery)
25 g
Greek-style cheese
(Contains Milk)
½ piece
Red onion
75 g
White long grain rice
⅓ pack
Chopped tomatoes
15 g
Green olives
Not included in your delivery
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes or until done.
- Meanwhile, chop the onion and crush or mince the garlic.
- Dice the Romano pepper.
- Drain and rinse the lentils.
- Roughly chop the parsley (both the leaves and stems).
Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
- Heat the olive oil in a wok or deep frying pan over low heat and fry the onion with the garlic for 2 minutes.
- Stir in the Romano pepper, raisins, Mexican spices* and diced tomatoes, then fry for 5 minutes over medium-high heat.
- Add the olives and Worcestershire sauce and cook for 10 more minutes, stirring regularly.
- Finally, stir in the lentils and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the rice and picadillo on plates.
- Crumble over the Greek-style cheese.
- Garnish with the parsley.