Cuban Lentil Soup

Step 1: Heat the olive oil in a large pot,

Step 2: Add the onions and carrots.

Step 3: Cook approximately 5 minutes until the onions are translucent, stirring frequently.

Step 4: Add the garlic, tomato paste, salt, oregano, cumin, and black pepper.

Step 5: Cook 1 minute, stirring frequently.

Step 6: Add the ham hocks, chicken broth, water, and bay leaf to the pot, stir well.

Step 7: Raise the heat to high and bring the liquid to a boil. Then, lower the heat to medium-low, cover and cook 10 minutes, stirring occasionally.

Step 8: Add the lentils to the pot, cover and cook for about 20 minutes until the lentils start to soften, stirring occasionally.

Step 9: Remove the ham from the pot and let it cool down on a plate .

Step 10: In the meantime

Step 11: Add the potatoes and the pumpkin to the lentil stew.

Step 12: Bring the liquid back to a boil, then lower the heat to medium-low, cover and cook for 40 minutes,

Step 13: Add water as needed

Step 14: Until the lentils, potatoes, and pumpkin are tender.

Step 15: When the ham hocks cool down take the meat off and discard the fat and bones.

Step 16: Chop the ham and return it to the pot.

Step 17: Keep the broth at a simmer.

Step 18: Lower the heat .

Step 19: Stir occasionally.

Step 20: Remove the bay leaf and discard.

Step 21: Taste and add seasoning if needed.