Description
Potaje de Lentejas is a hearty Cuban lentil soup made with brown or green lentils, smoked ham, potatoes, pumpkin, and aromatic seasonings. Simmered in chicken broth with onion, garlic, cumin, and oregano, this comforting one-pot meal is rich, satisfying, and perfect for lunch or dinner.
Ingredients
- 12 ounces dry brown or green lentils, picked through and rinsed
- 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 more to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 pound smoked pork, such as smoked 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
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot and cook for about 5 minutes, stirring frequently, until the onion is translucent.
- Add the seasonings: Stir in the minced garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring frequently.
- Simmer the smoked pork: Add the smoked ham shanks or ham hocks, chicken broth, water, and bay leaf. Stir well and raise the heat to high until the liquid comes to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- Cook the lentils: Add the rinsed lentils. Cover and simmer for about 20 minutes, stirring occasionally, until the lentils begin to soften.
- Add the potatoes and pumpkin: Remove the ham from the pot and set it aside on a plate or cutting board to cool. Add the potato and pumpkin pieces to the soup. Bring the liquid back to a boil, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, or until the lentils and vegetables are tender.
- Prepare the ham: Once the ham is cool enough to handle, remove the meat from the bones. Discard the bones and excess fat, chop the meat, and return it to the pot.
- Finish the soup: Keep the soup at a gentle simmer, adjusting the heat as needed and stirring occasionally to prevent sticking.
- Season and serve: Remove and discard the bay leaf. Taste the soup and add more salt if needed. Serve hot.
Notes
- Lentils: Use brown or green dry lentils. Pick through them and rinse well before cooking.
- Smoked pork: Smoked ham shanks or ham hocks add a rich, smoky flavor. Remove the bones and excess fat before returning the meat to the soup.
- Vegetables: Cut the potatoes and pumpkin into similarly sized pieces so they cook evenly.
- Consistency: For a thicker soup, simmer uncovered briefly at the end. Add a little broth or water if the soup becomes thicker than you prefer.
- Seasoning: Smoked ham and chicken broth can be salty, so taste the soup before adding extra salt.
- Storage: Refrigerate cooled leftovers in an airtight container. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- Yield: Makes approximately 6 servings, about 2 cups per serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban