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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
