Vegetarian Sancocho

Ingredients

• 1 1/2 cups red lentils
• 1/4 cup olive oil
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 medium onion, chopped
• 8 ounces kabocha squash, seeded and cut into 1-inch chunks
• 8 ounces yuca, peeled, fibrous core removed, cut into 1-inch chunks
• 6 cups vegetable broth
• 2 ears corn, each cut into 6 rounds
• 1 green plantain, peeled and cut into 1/2-inch-thick slices
• Kosher salt
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Habanero hot sauce, for serving, optional

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