Potaje de lentejas (zuppa cubana di lenticchie)

Ingredienti

• 2 cups dried lentils
• 4 tablespoons extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced tomatoes
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt + pepper to taste
• 8 ounces smoked ham (cut in pieces)
• 2-3 large Spanish chorizo links (sliced)
• 5 cups chicken broth (or water)
• 2 bay leaves
• 2 medium carrots (peeled and sliced)
• 2 medium Russet potatoes (peeled and quartered)

Preparazione

1. 1

   Lay the lentils on a clean work surface and remove any stones, etc. Wash and rinse them until the water runs clear. Set aside.

2. 2

   In a Dutch oven, heat oil at medium-high heat. Saute the onions, green bell peppers, and tomatoes for 2-3 minutes or until softened. Saute garlic for 30 seconds. Stir in the oregano, cumin, and salt + pepper to taste. Cook for another 1 minute. Add the ham and chorizo. Cook for another 2-3 minutes, stirring occasionally.

3. 3

   Stir in the lentils with the rest of the ingredients in the skillet. Add 5 cups of chicken broth and the bay leaves. Bring to a boil for 2-3 minutes.

4. 4

   Stir in the carrots and potatoes. Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened. Taste and adjust seasonings as needed. Remove the bay leaves. Serve by itself or with a side of white rice. Enjoy!