A healthy, protein-rich, family favorite soup; perfect for cold winter days! My kids request this soup when they are homesick, really sick or sick and tired!
In a 5-quart pot or a Dutch oven pot over medium-high heat, add the lentils, chicken broth, water, chicken bouillon and bay leaves. Cover and bring to a boil. Reduce heat to medium and simmer until lentils are tender. About 20 minutes.
Making the sofrito; in a large saucepan heat olive oil over medium-high heat. Add onions, bell peppers, potatoes, green onions, tomatoes, chorizo, garlic, Worcestershire sauce, cumin, garlic powder and cilantro and sautée for 5 minutes.
Tip: Sofrito is a Caribbean and Latin American sauce used as a base for meats, soups and beans. Basically, it’s cutting ingredients into small pieces and sautéing them in cooking oil. Sofrito recipes will vary from region to region.
Uncover lentils, add the sofrito mixture to the lentils mix and cook for about 10 minutes or until the potatoes are softened.
Ladle soup into bowls, garnish with minced cilantro. Accompany with lime, plantain chips or toasted bread.
I hope you enjoy the recipe!