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Cuban Lentil Soup with Ham and Vegetables Recipe

Cuban Lentil Soup with Ham and Vegetables Recipe

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Jump to Recipe· 4.8 from 135 reviews

If you’re craving a hearty, comforting soup that’s packed with flavor and soul, you’re going to love this Cuban Lentil Soup with Ham and Vegetables Recipe. I absolutely love how this dish brings together simple ingredients into a rich, satisfying meal that warms you from the inside out. Whether it’s a chilly evening or just one of those days when you want something nourishing, this lentil soup will quickly become your new go-to.

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Why You’ll Love This Recipe

  • Rich, Deep Flavors: The smoked ham infuses the soup with an incredible smoky aroma that elevates every spoonful.
  • Hearty and Filling: Between the lentils, potatoes, and pumpkin, it’s a soup that really satisfies without feeling heavy.
  • Nutrient-Packed Comfort: Lentils and veggies make this a wholesome meal full of fiber, protein, and vitamins.
  • Perfect for Any Skill Level: Easy to follow steps make it approachable, whether you’re a seasoned cook or just starting out.
A white bowl with two handles is filled with thick lentil soup showing layers of brown lentils, chunks of orange carrots and yellow potatoes, and pieces of brown meat mixed inside. The soup surface is sprinkled with finely chopped green herbs. Behind the bowl, there is a wooden board holding three slices of white bread and a small green lime wedge, with a metal spoon resting next to it. All this is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Cuban Lentil Soup with Ham and Vegetables, hearty Cuban lentil soup, ham and vegetable lentil soup, comforting Cuban soup recipes, easy Cuban lentil soup this Recipe

Ingredients You’ll Need

The magic of this Cuban Lentil Soup with Ham and Vegetables Recipe comes down to fresh veggies, smoky pork, and simple seasonings that work in harmony. When you pick your lentils, go for brown or green for that perfect texture and earthiness. And don’t skip out on good quality smoked pork—it makes all the difference!

Flat lay of brown lentils in a small white ceramic bowl, a small white bowl of golden olive oil, a medium yellow onion whole and unpeeled, a fresh orange carrot with green tops trimmed, three garlic cloves unpeeled, a small white bowl containing bright red tomato paste, a small white bowl of coarse salt crystals, dried oregano and ground cumin each in separate small white bowls, whole black peppercorns in a small white bowl, a large smoked pork ham shank with visible smoked skin and marbling, a small white bowl of rich golden chicken broth, a small white bowl of clear water, a fresh glossy green bay leaf, a large russet potato peeled with smooth white flesh and cut into chunks, fresh vibrant orange pumpkin pieces cut into cubes placed directly on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cuban Lentil Soup with Ham and Vegetables, hearty Cuban lentil soup, ham and vegetable lentil soup, comforting Cuban soup recipes, easy Cuban lentil soup
  • Lentils: Brown or green lentils hold their shape well and create a nice bite, plus they’re packed with protein.
  • Olive Oil: Use a good quality extra virgin olive oil to build your base flavor right from the start.
  • Onion: The foundation of flavor—finely diced to melt beautifully into the soup.
  • Carrot: Adds natural sweetness and texture, diced to even sizes for consistent cooking.
  • Garlic: Minced cloves bring that aromatic pop that I can’t live without in soups.
  • Tomato Paste: A spoonful intensifies the color and adds a subtle tang that balances the smoky ham.
  • Salt and Spices: Salt, dried oregano, ground cumin, and black pepper round out the flavors with earthy warmth.
  • Smoked Pork: Ham shanks or ham hocks are key for that authentic Cuban flavor and hearty texture.
  • Chicken Broth: Use a good quality broth (homemade if you can) to deepen the soup’s savory notes.
  • Water: Balances out the broth for the perfect soup consistency.
  • Bay Leaf: Infuses a subtle herbal fragrance that complements the spices perfectly.
  • Potato: Peeled and cut into chunks, adds creaminess when cooked through.
  • Pumpkin: Brings sweetness, color, and a velvety texture that’s just irresistible.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cuban Lentil Soup with Ham and Vegetables Recipe my own by switching up a few ingredients depending on what I have on hand or the season. Feel free to experiment—you’ll find that the base is forgiving and flexible.

  • Vegetarian Version: I once replaced the ham with smoked paprika and extra herbs, and it was surprisingly rich and flavorful.
  • Spice It Up: Adding a pinch of cayenne or diced jalapeño can give the soup a lovely kick if you like heat.
  • Seasonal Veggies: Sometimes I swap pumpkin for butternut squash or sweet potatoes, which change the flavor profile beautifully.

How to Make Cuban Lentil Soup with Ham and Vegetables Recipe

Step 1: Sauté the Veggies and Build Flavor

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onions and carrots and cook them for about 5 minutes until the onions turn translucent. Stir often so nothing sticks or burns—this step is crucial because it creates a flavorful base that carries through the entire soup.

Step 2: Add Garlic, Tomato Paste, and Seasonings

Once your veggies are soft and smelling amazing, toss in the minced garlic, tomato paste, salt, oregano, cumin, and black pepper. Stir constantly for about a minute until the tomato paste darkens a bit and the garlic fragrance fills your kitchen. This toastiness layers in complexity and makes a huge difference.

Step 3: Add Ham, Broth, Water, and Bay Leaf

Next, add your smoked ham shanks (or ham hocks), chicken broth, water, and the bay leaf. Give it all a good stir, then crank the heat up to bring everything to a boil. Once boiling, lower the heat to medium-low, cover, and simmer for 10 minutes. This lets the smoky pork infuse the broth with deep flavor.

Step 4: Cook Lentils Until They Start to Soften

Add the lentils to the pot, cover again, and let everything cook for about 20 minutes. Keep an eye on it, stirring occasionally so nothing sticks to the bottom. You’ll notice the lentils begin to soften but still hold their shape, perfect for the next step.

Step 5: Remove Ham, Add Potatoes and Pumpkin

Carefully remove the ham shanks and let them cool on a plate. Now, add the diced potatoes and pumpkin to the pot. Bring the liquid back to a boil, then lower heat to medium-low and cover again. Cook for another 15-20 minutes until the lentils and veggies are tender and ready to melt in your mouth.

Step 6: Shred Ham, Return it, and Final Seasoning

Once the ham is cool enough to handle, shred the meat off the bones, discard any fat or skin, and chop it into bite-sized pieces. Return it into the pot and stir. Keep the soup at a gentle simmer, stirring occasionally to combine all those beautiful textures and flavors. Lastly, remove the bay leaf, taste, and add more salt if needed—usually about a teaspoon total does the trick for me.

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Pro Tips for Making Cuban Lentil Soup with Ham and Vegetables Recipe

  • Use Good Quality Smoked Ham: I discovered using ham hocks or shanks from a trusted butcher gives a far better flavor than pre-packaged smoked ham chunks.
  • Don’t Rinse Lentils After Soaking: To keep that perfect texture, just pick through and rinse once before cooking—no soaking needed.
  • Stir Occasionally to Prevent Burning: Lentils can easily stick to the pot bottom, so give it a good stir every 5-10 minutes once you add them.
  • Adjust Salt at the End: Since ham releases saltiness as it cooks, always taste before adding extra salt to avoid over-seasoning.

How to Serve Cuban Lentil Soup with Ham and Vegetables Recipe

The image shows a close-up of a white bowl filled with thick lentil soup. The soup has a brownish color with visible green lentils, chunks of orange carrots, yellow potato pieces, and bits of meat mixed inside. There is some chopped green parsley sprinkled on top. A woman's hand is holding a round piece of light-colored bread dipped inside the soup. The background and surface are a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Cuban Lentil Soup with Ham and Vegetables, hearty Cuban lentil soup, ham and vegetable lentil soup, comforting Cuban soup recipes, easy Cuban lentil soup

Garnishes

I usually sprinkle fresh chopped cilantro or flat-leaf parsley on top before serving—it adds a bright, fresh note that balances the richness. A squeeze of lime juice is another favorite of mine for a little zesty lift. If you want extra heat, diced fresh chili or a dash of hot sauce works beautifully too.

Side Dishes

My family goes crazy for this soup paired with warm Cuban bread or crusty baguette—perfect for dunking! You could also serve it alongside a crisp green salad or simple rice to soak up any extra broth. It’s a super flexible meal that feels complete and satisfying.

Creative Ways to Present

For a special occasion, I’ve served this soup in rustic bread bowls—everyone loves tearing into the bread soaked with delicious broth. Another favorite is layering the soup into shallow bowls with a dollop of sour cream or Greek yogurt, and a sprinkle of grated Manchego or Parmesan cheese for a creamy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Cuban Lentil Soup with Ham and Vegetables Recipe in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day or two, which means it tastes even better the next day. Just make sure to cool it completely before refrigerating to keep it fresh.

Freezing

This soup freezes wonderfully! I portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When you thaw it, do so overnight in the fridge or gently in the microwave.

Reheating

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, just add a splash of water or broth to loosen it. Avoid boiling aggressively to keep the lentils tender and veggies intact.

FAQs

  1. Can I use canned lentils instead of dry lentils in this recipe?

    While canned lentils are convenient, they tend to be softer and less firm than dry cooked lentils. If using canned, add them later in the cooking process just to heat through to avoid mushiness, and reduce the cooking time accordingly.

  2. What if I don’t have smoked ham shanks? What are alternatives?

    If smoked ham shanks aren’t available, smoked sausage or even smoked bacon can work as alternatives to provide that smoky, savory punch. Just adjust the cooking times since these cuts don’t require as long to become tender.

  3. Can I make this soup in a slow cooker?

    Absolutely! Brown the veggies and spices first on the stovetop for best flavor, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils and vegetables are tender.

  4. Is this soup spicy?

    Not by default. This Cuban Lentil Soup with Ham and Vegetables Recipe is mild and comforting, but you can easily add heat with optional chili flakes or hot sauce if you like some spice.

Final Thoughts

This Cuban Lentil Soup with Ham and Vegetables Recipe has been a favorite in my kitchen for years—and it’s easy to see why. It brings warm, smoky comfort in every bowl and feels like a big hug on a plate. I hope you enjoy making it as much as I do, sharing it with your loved ones, and discovering your own twists along the way. Give it a try soon—I promise it’ll be a delicious addition to your soup rotation!

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Cuban Lentil Soup with Ham and Vegetables Recipe

Cuban Lentil Soup with Ham and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cuban
  • Diet: Halal
Print Recipe

Description

Potaje de Lentejas is a traditional Cuban lentil soup featuring tender lentils simmered with smoked ham shanks, aromatic vegetables, and a hearty blend of spices. This comforting dish combines potatoes and pumpkin for added texture and sweetness, creating a rich and satisfying stew that’s perfect for a nourishing meal.

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

  • 1 pound Smoked Pork (ham shanks or ham hocks), rinsed

Liquids and Oils

  • 1 tablespoon Olive Oil
  • 4 cups Chicken Broth
  • 4 cups Water

Seasonings

  • 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, cooking for about 5 minutes until the onions become translucent, stirring frequently to avoid burning.
  2. Add Spices and Tomato Paste: Stir in the minced garlic, tomato paste, salt, dried oregano, ground cumin, and black pepper. Cook for 1 minute while stirring frequently to release the aromas of the spices.
  3. Add Meat and Liquids: Place the smoked ham shanks into the pot and pour in the chicken broth and water. Add the bay leaf, stir well, then increase the heat to high until the liquid reaches a boil. Reduce heat to medium-low, cover the pot, and simmer for 10 minutes, stirring occasionally.
  4. Cook Lentils: Add the rinsed lentils to the pot, cover again, and cook for about 20 minutes. Stir occasionally, allowing the lentils to soften but not fully cook through yet.
  5. Incorporate Potatoes and Pumpkin: Remove the ham shanks from the pot and set them aside to cool. To the lentil stew, add the diced potatoes and pumpkin. Bring the mixture back to a boil, then reduce heat to medium-low, cover, and cook for an additional 15-20 minutes, or until the lentils, potatoes, and pumpkin are tender.
  6. Prepare Ham Meat: Once the ham shanks are cool enough to handle, remove the meat from the bones, discard the fat and bones, then chop the ham into bite-sized pieces. Return the ham to the pot.
  7. Simmer and Season: Keep the broth at a gentle simmer, adjusting the heat as necessary and stirring occasionally. Remove the bay leaf and discard. Taste the soup and add salt if needed; about 1 teaspoon was used in this recipe as a reference.

Notes

  • Use brown or green lentils as they hold their shape well during cooking.
  • Smoked ham shanks or ham hocks add a rich, smoky flavor to the soup.
  • Be sure to rinse lentils and inspect them for debris before cooking.
  • The potato and pumpkin add texture and subtle sweetness, balancing the savory broth.
  • Adjust seasoning to taste at the end, especially salt, depending on your broth and meat saltiness.
  • This soup thickens upon standing; add water or broth to loosen if reheated later.

Nutrition

  • Serving Size: 1 cup (approximate)
  • Calories: 310 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 12 g
  • Protein: 22 g
  • Cholesterol: 35 mg

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