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Vegan Cuban Picadillo
Ingredients
  • 1 tablespoon olive oil
  • 2 medium shallots, diced
  • 1 medium red or green bell pepper, diced
  • 1 tablespoon tomato paste
  • 4 garlic cloves
  • ½ tablespoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 bay leaves
  • 250 ml (1 cup) low-sodium vegetable stock
  • 1 x 400 g can green lentils, drained and rinsed
  • 250 g (1 cup) chopped tomatoes
  • 250 g (½ lb) potatoes, cut into ½-inch cubes
  • 50 g (⅓ cup) raisins
  • 50 g (⅓ cup) capers
  • 100 g (½ cup) pimento-stuffed olives
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