Print

Potaje de Lentejas (Cuban Lentil Soup) Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/potaje-de-lentejas-cuban-lentil-soup-recipe/