This recipe really doesn’t seem close to traditional Picadillo, not only because there’s no meat and there’s mango in it, but because every Picadillo recipe I’ve seen has olives. However, I hate olives and have never had traditional Picadillo, so I am glad I saw this version. I can’t think of another name for it, so I’m sticking with the same recipe title from the recipe I slightly adapted.
I really liked this recipe for a change. We have one standard lentil dish we cook all the time, and I was ready for a change. I love adding mango to savory dishes, so this was a great choice for me. I do think it could have used a bit more flavor. The flavor was there, but it seemed to get a little lost. Or maybe I am just used to well spiced dishes thanks to my husband. I would recommend upping all the seasonings listed below by 25-50% and possibly using a hotter salsa.
Lentil Mango Picadillo
1 1/2 cups lentils
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup mild Pace Picante sauce (or other salsa)
1-2 mangoes, peeled pitted and cubed
Blue Diamond Jalapeno Smokehouse almonds, chopped, for topping (or other almonds)
chopped fresh cilantro leaves, for topping
1. Place lentils in a large pan and fill pot with walter. Add some salt, and bring to a boil. Cook for 15-25 minutes, covered. (I cooked it longer because we like very soft lentils.) When lentils are tender, drain off the excess water.
2. Heat a large non-stick skillet on medium heat and spray with Pam. Cook onions about 5 minutes, then add the bell pepper and continue cooking another 10 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, thyme, mango, and salsa. Cook 2 minutes. Add the cooked lentils and stir to combine, keeping on the heat for another few minutes.
3. Serve topped with chopped almonds and cilantro.
I served this with pita wedges and hummus on the side.