Picadillo is a traditional Mexican dish normally made with ground beef, potatoes, and a spicy tomato sauce made with chipotle chili peppers and jalapenos. It's one of my husband's favorite dishes and something I make a lot since it freezes well and is great for a crowd. Lately I have been experimenting with a vegetarian version and fell in love with this simple lentil picadillo. The lentils make you almost forget there isn't any meat and it is extremely filling. It also freezes great for future meals.
Slow Cooker Lentil and Eggplant Picadillo
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- 18 oz canned tomato sauce
- 2 tbsp. chipotle peppers in adobo (more to taste)
- 1 lb. potatoes, peeled and diced small
- 3 cups eggplant, chopped
- 2 U carrots, diced
- 2 U celery ribs, diced
- 1 U onion, diced
- 1.5 cups dry lentils
- 4 U cloves garlic, minced
- 3 U jalapenos, whole
- 2.5 cups vegetable broth
- 1 U bay leaf
- 1 tsp salt
- 1/2 tsp. black pepper
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Blend together the tomato sauce and chipotles, adding the peppers one at a time until it reaches your desired spice level.
Add everything to the slow cooker and stir. (Note: The jalapenos go into the slow cooker whole.) Cook on high for 3-4 hours or low for 7-8 hours. If you notice the mixture gets dry, some lentils absorb more liquid than others, add extra broth. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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