1. Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned. 2. Add garlic and carrots and sauté lightly for 1-2 minutes. 3. Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil. 4. Reduce heat and cover with a tight fitting lid. 5. Cook until tender (approx 1 hour). 6. Serve with warm corn or flour tortillas and and garnish with panela cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
