Cuban Picadillo with Lentils over Rice

Ingredients

• 1 cup Dry Brown Lentils
• 1 can (14.5 oz) Diced Tomatoes
• ¼ cup Green Olives
• ¼ cup Golden Raisins
• 1 tbsp Capers
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 cups Vegetable Broth
• 1 tbsp Olive Oil
• 2 cups Jasmine Rice
• ¼ cup Fresh Cilantro

Instructions

1. Cook jasmine rice according to package directions.
2. Heat olive oil in a pot over medium heat. Sauté onion 4 minutes. Add garlic, cumin, and oregano. Stir 30 seconds.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil. Simmer 20 minutes until lentils are tender.
4. Stir in green olives, raisins, and capers. Cook 3 more minutes. Season with salt to taste.
5. Serve over jasmine rice topped with fresh cilantro.