Ingredients

1 large yellow onion, finely chopped (about 1 cup)

4 garlic cloves, chopped

red or green bell pepper, diced (about 3/4 cup)

1 tablespoon tomato paste

2 teaspoons dried oregano

2 teaspoons ground cumin

2 bay leaves

1 tablespoon vegan Worcestershire sauce

2 1/2 cups vegetable stock

1 cup dry lentils (green or brown)

1 - 14 ounce can fire-roasted tomatoes

1 large potato, cut into 1/2 - inch cubes

1/3 cup golden raisins

1/3 cup capers, rinsed

1/2 cup pimento-stuffed olives

cilantro for garnish

Instructions

1. Heat a large, deep skillet over medium-high heat and saute the onion and bell pepper for 3-4 minutes until slightly softened, adding a tablespoon or two of water to prevent sticking.

2. Add the tomato paste and garlic and continue to cook for another minute.

3. Stir in the oregano, cumin, and bay leaves, and cook until fragrant, about 2 minutes. Then add the vegetable stock and bring to a simmer.

4. Add the Worcestershire sauce, lentils, fire-roasted tomatoes, potatoes, raisins, and simmer for 20-30 minutes until the lentils are tender.

5. Stir in the olives and capers,

6. Serve the picadillo over brown rice or on its own, topped with freshly chopped cilantro.