Potaje de Lentejas (Cuban Lentil Soup) Recipe

Introduction

Potaje de Lentejas is a comforting Cuban lentil soup packed with smoky flavors from ham and a rich blend of spices. This hearty dish combines lentils, vegetables, and smoked pork for a satisfying meal perfect for any day of the week.

Ingredients

• 12 ounces dry lentils, picked through and rinsed (brown or green lentils)
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 carrot, diced
• 3-4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon salt, plus extra if needed
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 pound smoked pork (ham shanks or ham hocks), rinsed
• 4 cups chicken broth
• 4 cups water
• 1 bay leaf
• 1 large potato, peeled and cut into 1-2 inch pieces
• 1 pound pumpkin, peeled, seeded, and cut into 1-2 inch pieces

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the onions and carrots and cook for about 5 minutes, stirring frequently until the onions become translucent.
2. Step 2: Stir in the garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 minute while stirring frequently to release the flavors.
3. Step 3: Add the smoked pork, chicken broth, water, and bay leaf to the pot. Stir everything well, bring the liquid to a boil over high heat, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally.
4. Step 4: Add the rinsed lentils to the pot. Cover and simmer for about 20 minutes, stirring occasionally until the lentils begin to soften.
5. Step 5: Remove the ham from the pot and set it aside to cool on a plate or cutting board. Add the potato and pumpkin pieces to the lentil stew. Bring the liquid back to a boil, then reduce heat to medium-low, cover, and cook for 15 to 20 minutes until the lentils, potatoes, and pumpkin are tender.
6. Step 6: Once the ham has cooled, remove the meat from the bones and discard the fat and bones. Chop the meat into pieces and return it to the pot.
7. Step 7: Keep the soup at a gentle simmer, adjusting heat as needed and stirring occasionally. Remove the bay leaf and discard.
8. Step 8: Taste the soup and add more salt if necessary. Serve hot and enjoy your hearty Cuban lentil stew.

Tips & Variations

• For a vegetarian version, omit the smoked pork and use vegetable broth instead. Add smoked paprika to keep some smoky flavor.
• If you like your soup thicker, mash some of the lentils and vegetables before adding the ham back in.
• Swap pumpkin with butternut squash or sweet potatoes for a different sweetness.
• Adding a splash of lime juice or a handful of chopped fresh cilantro at the end brightens the flavors nicely.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Lentil soup tends to thicken as it cools; add a splash of water or broth when reheating on the stove over medium heat to reach your desired consistency. It also freezes well for up to 3 months—thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Using canned lentils will reduce cooking time significantly, but adjust the amount since canned lentils are already cooked. Rinse them well and add them towards the end of cooking just to heat through.

What can I substitute for smoked pork if I can’t find it?

You can use smoked sausage, bacon, or even smoked turkey to add smoky flavor. For a vegetarian option, smoked paprika and liquid smoke are good alternatives to mimic that taste.

Potaje de Lentejas (Cuban Lentil Soup) Recipe

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Potaje de Lentejas is a hearty and comforting Cuban lentil soup featuring tender lentils simmered with smoky ham shanks, aromatic vegetables, potatoes, and pumpkin. This rustic stew combines warm spices like cumin and oregano with rich chicken broth for a flavorful, nutritious meal perfect for cozy days.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Legumes and Vegetables

• 12 ounces Dry Lentils (brown or green), picked through and rinsed
• 1 Medium Onion, finely diced
• 1 Carrot, diced
• 3–4 Garlic Cloves, minced
• 1 Large Potato, peeled and cut into 1–2 inch pieces
• 1 pound Pumpkin, peeled, seeded, and cut into 1–2 inch pieces

Meat and Broth

• 1 pound Smoked Pork (ham shanks or ham hocks), rinsed
• 4 cups Chicken Broth
• 4 cups Water

Seasonings and Oils

• 1 tablespoon Olive Oil
• 1 tablespoon Tomato Paste
• 1 teaspoon Salt (plus extra if needed)
• ½ teaspoon Dried Oregano
• ½ teaspoon Ground Cumin
• ¼ teaspoon Black Pepper
• 1 Bay Leaf

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots and cook for approximately 5 minutes until the onions become translucent, stirring frequently to avoid burning.
2. Add Garlic and Spices: Stir in the minced garlic, tomato paste, salt, dried oregano, ground cumin, and black pepper. Cook for 1 minute, stirring frequently to release the aromas and evenly blend the flavors.
3. Add Meat and Liquids: Place the smoked pork (ham shanks or ham hocks) into the pot. Pour in the chicken broth and water, then add the bay leaf. Stir everything well, raise the heat to high and bring the liquid to a boil. Once boiling, reduce heat to medium-low, cover the pot, and cook for 10 minutes, stirring occasionally.
4. Cook Lentils: Add the rinsed lentils to the pot. Cover and continue to cook for about 20 minutes until the lentils begin to soften, stirring occasionally to prevent sticking.
5. Prepare Vegetables and Continue Cooking: Remove the ham from the pot and set it aside to cool on a plate or cutting board. Add the chopped potatoes and pumpkin pieces to the lentil stew. Bring the liquid back to a boil, then reduce the heat to medium-low, cover, and simmer for another 15-20 minutes until the lentils, potatoes, and pumpkin are tender.
6. Debone and Chop Ham: Once the ham has cooled enough to handle, remove the meat from the bones and discard any fat and bones. Chop the ham into bite-sized pieces and return it to the pot.
7. Simmer and Season: Keep the broth at a gentle simmer, adjusting the heat as needed. Stir occasionally to combine the flavors. Remove the bay leaf and discard. Taste the stew and add extra salt if desired; typically, about 1 teaspoon of salt is appropriate.

Notes

• You can substitute smoked ham shanks with smoked ham hocks depending on availability.
• Brown or green lentils work best; avoid red lentils as they can become mushy.
• Adjust the seasoning near the end to avoid over-salting, especially since smoked meats add saltiness.
• This soup tastes even better the next day as flavors meld overnight.
• For a thicker consistency, mash some of the lentils and vegetables before serving.

Keywords: Cuban lentil soup, potaje de lentejas, smoked ham soup, hearty lentil stew, comfort food, autumn soup