Rinse lentils, dump into a pot with hot olive oil and cook off the water (like Dominican rice), then add beef or chicken broth to cover.
Put olive oil in big frying pan and turn on heat.
Cut up cabbage and put it in big pan, sautee with salt and pepper. Green cabbage can be browned, but red cabbage can't, it just burns. But red cabbage works better in this recipe, just be careful not to burn it, which gives a harsh taste.
Put olive oil in big pot and turn on heat. Cut up about three red potatoes and throw in pot; season with salt, pepper, and Sazón Goya.
Cut up fresh carrots and throw in pot with potatoes.
Cut up stems of broccolini and throw in pot.
Cut up Virginia ham and throw in pot.
Dump the sauteed chicken in the pot.
Cut up and crush garlic.
When lentils are close to done, put garlic in pot for a few seconds (don't let it burn) then dump the lentils in the pot.
Dump the cabbage in the pot.
Add broth to cover.
If it tastes weak, add red wine and soy sauce.
Cook til done.
When reheating, add more soy sauce, red wine, and worcester sauce to give a rich taste.