1 cup lentils
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups water and/or chicken broth
1 large tomato, cored and chopped
1.5 cups cubed potatoes, peeled
2 pieces of bacon, cut into 1/4" pieces
1 tsp. salt
1 tsp. Adobo all-purpose seasoning (found in the "Goya" or international section at the grocery store)
3 Tbsp. Sofrito (found in a jar in the "Goya" or international section at the grocery store)
1 Tbsp. ground cumin
1 tsp. sugar
In a large saucepan, add all ingredients and bring everything to a boil. Reduce heat; cover and cook on medium-low for about 2 1/2 hours.
You may want to add more broth/water if lentils appear too thick. If lentils appear too watery, bring heat up for a few minutes to thicken.
Serve with crusty bread as a soup; or serve over cooked rice and/or ropa vieja.
*This recipe is vegetarian if you omit the bacon and use water instead of chicken broth.