Colombian Lentil Soup with Chorizo and Plantains

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.

Add the onion, red bell pepper, and carrots to the pot and cook until softened, about 5-7 minutes.

Add the garlic and tomato paste and cook for another minute, stirring constantly.

Stir in the lentils, cumin, annatto powder (if using), and oregano. Cook for 1 minute to toast the spices.

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.

Add the cooked chorizo and diced plantains to the soup. Simmer for another 10 minutes, or until the plantains are softened.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and lime wedges.