Slow Cooker Lentil And Eggplant Picadillo Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine lentils, eggplant, onion, bell pepper, garlic, tomato paste, cumin, paprika, oregano, and vegetable broth.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and eggplant are tender.
• STEP 3.Serve the picadillo over rice or with warm tortillas.

Cooking Tips

• If you prefer a spicier dish, add some red pepper flakes or hot sauce to the picadillo.
• You can also add diced tomatoes or corn for extra flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the picadillo in the microwave or on the stovetop before serving.
• Serve the lentil and eggplant picadillo over rice or with warm tortillas.