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Lentil Picadillo with Sazon and Adobo

A super flavorful, veganized dish that will satisfy every palate!

Course Main Course
Servings 4 bowls


  • 1 small onion
  • 1 red pepper
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon Sazon
  • 1 teaspoon Adobo
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 2 big Yukon gold potaotes
  • 1 cup cooked green or brown lentils
  • 1 cup crushed tomatoes
  • 1/4 cup white wine (I like Vegan Vine Chardonnay)
  • 1 roasted red pepper
  • 1/2 cup green olives
  • Water as needed


  1. Dice the onion and red pepper into small cubes. Add to a big pan and water or oil sauté until starting to soften. 

  2. Add garlic and stir around. 

  3. Add the tomato paste and stir around until it becomes fragrant, a minute or two. 

  4. Add the Sazon, Adobo, cumin and cinnamon. Stir around. 

  5. Dice the potatoes into bite sized cubes and add to the pot. Add the lentils and stir to coat everything. 

  6. Add the white wine and crushed tomatoes. Stir around again to bring everything together.

  7. Dice the roasted pepper and slice the olives. Add to the pan as well. Stir around once again and if it seems to thick, add some water. You are looking for a thick sauce but not too thick. 

  8. Cover and cook for 20 minutes or until the potatoes are al dente. Serve as is or serve with rice or as a taco filling. Enjoy!