Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots. Sauté for approximately 5 minutes until the onions become translucent, stirring frequently to prevent burning.

Step 2: Bloom the Spices

Add the minced garlic, tomato paste, salt, oregano, cumin, and black pepper to the pot. Cook for about 1 minute while stirring constantly to let the tomato paste caramelize and the spices become fragrant.

Step 3: Begin the Simmer

Add the smoked ham, chicken broth, water, and bay leaf to the pot. Stir well to combine. Increase the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.

Step 4: Add the Lentils

Stir the rinsed lentils into the pot. Cover and continue to cook for 20 minutes until the lentils begin to soften.

Step 5: Add Vegetables

Carefully remove the ham from the pot and let it cool on a cutting board. Add the prepared potatoes and pumpkin to the stew. Bring back to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until all vegetables and lentils are tender.

Step 6: Finish the Dish

While the stew simmers, chop the meat off the ham bones, discarding any excess fat or bone. Return the chopped ham to the pot. Remove and discard the bay leaf. Taste your Potaje de Lentejas and add additional salt if necessary to reach your desired seasoning level.

Pro Tips

• Stir occasionally throughout the cooking process to ensure the lentils on the bottom do not stick or scorch.
• Do not add the potatoes and pumpkin too early, or they will break down too much and disappear into the broth.
• If the soup becomes too thick for your preference, add a splash more chicken broth or water to reach your desired consistency.
• Let the potaje rest for 10 minutes off the heat before serving to allow the flavors to deepen.