In Spanish this soup is called potaje de lentejas. This recipe is made with lentils, smoked ham, potatoes, pumpkin, carrots, and spices making it a wholesome, hearty meal.
lentils, olive oil, onion, carrot, garlic, tomato paste, salt, oregano, cumin, pepper, smoked pork, chicken broth, water, bay leaf, potato, pumpkin
1
Heat the olive oil over medium heat, add the onions and carrots. Cook 5 minutes, stirring frequently.
2
Add the tomato paste, garlic, salt, oregano, cumin, and black pepper. Cook 1 minute, stirring frequently.
3
We use sliced smoked ham shanks, but ham hocks will work just as well. A leftover meaty ham bone can also be used.
4
Pour in the chicken broth and water; add the bay leaf. Simmer the soup for 10 minutes.
5
Add the lentils to the pot, cover and cook for about 20 minutes until the lentils start to soften, stirring occasionally.
6
Remove the ham. Add the potatoes and the pumpkin to the soup. Cover and simmer for 15-20 minutes, or until the lentils, potatoes, and pumpkin are tender.
7
When the smoked ham is cool enough to handle, take the meat off and discard the fat and bones. Chop the ham and return it to the pot.
Discard the bay leaf. Taste the soup, add salt if needed. Serve with bread, white rice, or fried plantains.