This potaje de lentejas (Cuban lentil soup) is a hearty, flavorful soup that's a favorite in Cuban cuisine. It's loaded with lentils, smoked ham, potatoes, pumpkin, carrots, and spices for a wholesome, satisfying meal that's perfect for lunch or dinner.
What's great about this recipe
- Budget-friendly - Made with simple pantry staples, vegetables, and an inexpensive cut of meat.
- Hearty and satisfying - This is one soup recipe that won't leave you hungry.
- One-pot meal - Everything cooks in one pot, making cleanup easy.
- Great for leftovers and meal prep - The flavors continue to develop as it sits, making leftovers just as delicious the next day.
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About This Dish
What is a potaje?
Potaje is a thick soup or stew made with beans, vegetables, and may also include an inexpensive cut of meat. Common varieties are made with lentils, red beans, or white beans. Potajes are popular in Cuban and Spanish cuisine and have long been enjoyed as hearty, affordable meals for lunch or dinner.
Ingredients you'll need
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- Lentils - se brown or green lentils since other varieties cook too quickly, break down, and won't give the soup the thick consistency we're after.
- Oil - We use olive oil, but any oil suitable for sautéing will work. Use your favorite.
- Vegetables - Onion, carrots, and garlic build the flavorful base of the soup. Potatoes and pumpkin cook down with the lentils, helping create its thick, hearty texture.
- Herbs, spices and more - Dried oregano, ground cumin, salt, pepper, and tomato paste are used to make the sofrito. A bay leaf adds another layer of flavor as the soup simmers.
- Meat - We use sliced smoked ham shanks, but ham hocks work just as well. A leftover meaty ham bone is another good option.
- Liquid - We use a combination of chicken broth and water. If you use only broth, watch the salt since the ham adds plenty of flavor. If you use only water, adjust the seasonings to taste.
📖 See the recipe card for quantities and preparation.
How to make potaje de lentejas
- Heat the olive oil over medium heat. Add the onions and carrots and cook for 5 minutes, stirring frequently.
- Add the tomato paste, garlic, salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring frequently.
- Place the ham shanks in the pot.
- Pour in the chicken broth and water, then add the bay leaf. Simmer for 10 minutes.
- Add the lentils, cover, and cook for about 20 minutes, stirring occasionally, until they start to soften.
- Remove the ham shanks from the pot. Add the potatoes and pumpkin. Bring the soup back to a boil, lower the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the lentils, potatoes, and pumpkin are tender.
- When the ham shanks are cool enough to handle, remove the meat from the bones, discard the bones and excess fat, then chop or shred the meat. Return the ham to the pot.
- Remove and discard the bay leaf. Taste the soup and add salt if needed. As a reference, we added 1 teaspoon to ours. Serve and enjoy.
Recipe tips and notes
- Sort the lentils - Sort through the lentils and remove any foreign objects, like small stones, before adding them to the soup. It's uncommon, but they do occasionally make it into the package.
- Rinse the smoked ham - Rinse the smoked ham shanks or ham hocks before using them since they can be quite salty. This makes it easier to control the seasoning in the finished soup.
- Keep the soup at a gentle simmer - If it boils too vigorously, too much broth will cook away. Raise or lower the heat as needed and stir occasionally.
Serving suggestions
Cuban lentil soup is hearty enough to serve as a meal on its own, but it's even better with a few traditional sides. Serve it with white rice, warm Cuban bread for dipping, fried sweet plantains, or crispy tostones. If you like, add a squeeze of fresh lime just before serving for a bright finish.
Storing and reheating
Refrigerator: Store leftovers in an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Leave room at the top for expansion, label, and freeze for up to 2-3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium to medium-low heat, stirring occasionally, or microwave in a microwave-safe bowl, stirring every 30 seconds until hot.
Note: This soup thickens as it sits. Add a splash of chicken broth or water while reheating until it reaches your desired consistency.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out at room temperature for more than 2 hours, or more than 1 hour if the ambient temperature is above 90°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this potaje de lentejas, there are plenty of other hearty Cuban soups to try. Our Cuban-style red beans are rich and flavorful, while Cuban white bean soup is another favorite. For something a little different, try sopa de chicharos, a thick Cuban split pea soup, or sopa de garbanzos, a hearty Cuban chickpea soup made with canned chickpeas for a quicker, easier meal.
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📖 Recipe
Potaje de Lentejas (Cuban Lentil Soup)
Ingredients
- 12 ounces Dry Lentils picked through and rinsed (use 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 at the end
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper
- 1 pound Smoked Pork use 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
- Heat the olive oil in a large pot over medium heat, add the onions and carrots. Cook approximately 5 minutes until the onions are translucent, stirring frequently.
- Add the garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook 1 minute, stirring frequently.
- Add the ham shanks, chicken broth, water, and bay leaf to the pot, stir well. Raise the heat to high and bring the liquid to a boil. Then, lower the heat to medium-low, cover and cook 10 minutes, stirring occasionally.
- Add the lentils to the pot, cover and cook for about 20 minutes until the lentils start to soften, stirring occasionally.
- Remove the ham from the pot and let it cool down on a plate or cutting board. In the meantime, add the potatoes and the pumpkin to the lentil stew. Bring the liquid back to a boil, then lower the heat to medium-low, cover and cook for 15-20 minutes, or until the lentils, potatoes, and pumpkin are tender.
- When the ham shanks cool down take the meat off and discard the fat and bones. Chop the ham and return it to the pot.
- Keep the broth at a simmer. Raise or lower the heat as needed. Stir occasionally.
- Remove the bay leaf and discard. Taste and add salt if needed. As a reference we added 1 teaspoon to ours.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Chris Allen
We have made this recipe several times as we love it and have wanted to add lentils into our diet. We have also substituted ham off of the smoker instead of ham hocks and yams in lieu of pumpkin with great success. I had the grand idea that I should use 16 oz of lentils as that’s a whole bag and adjust quantities accordingly. Oops! That’s a lot of soup for 2 people. 12 ounces of lentils makes more sense. Thank you. Chris
Chris
My wife and I have enjoyed adding lentils to our diet. We like this recipe and have made it several times. Sweet Potatoes have been substituted in lieu of Pumpkin. They were in the basement refrigerator which saved me a trip to the store.
Thanks for the recipe.
Chris
Mir
Thanks for the recipe😍 i am going to make this lentil soup next day for lunch🥰 my grandmother always made for me one, that's vegan lentil soup with quince,carrot, potato, bit sugar and lots of black pepper. That was great winter soup. I am going adjust sugar for pumpkin in this recipe too. I wish i can love consuming pumpkin with this great recipe, greetings from Azerbaijan
Milly
This looks so good. It brings me back to my Miami roots. Living in Texas now where it's almost impossible to find good Cuban food so I'm excited to give this a try! Thank you for sharing these recipes. <3
Elizabeth
Hi Milly,
Thank you. Most Cuban food is pretty easy to make at home, the ingredients are pretty basic. I hope you enjoy it. By the way, I was in Houston a couple of weeks ago. Loved it!
Gaby
Love this recipe!!! My family loves it and it’s so easy to make! 🤗
Elizabeth
Hi Gaby, Happy to hear you all enjoyed it! Thanks for stopping by.
Rhonda R
This was delicious! I did add
Trader Joe’s sofrito seasoning and I used butternut squash because I could not find pumpkin during this time of year.
Absolutely would make this again was a hit!
Marta
OMG, so delicious.I am not a lentil fan , but this lentil soup made me one. I make it for my elderly, anemic parents but I can't get enough. It is now on my weekly rotation. Thank you so much. We can't stop bragging about it.
Elizabeth
Hi Marta,
Thank you for your kind comment. I am glad to hear you enjoy it.
Kathryn
This lentil dish was delicious! I made the recipe exactly as described. What a wonderful change from my usual recipe. I will definitely make this again. Thanks for sharing!
Elizabeth
Hi Kathryn,
Happy to hear you enjoyed it!
Patty
This is delicious! Comes together easily, I have to confess I added diced celery, and 2 teaspoon of liquid smoke. Followed everything else to the letter 🙂
We love green lentils they hold up well to keep a nice texture.
Thank you I will be making it again.
Elizabeth
Hi Patty,
That sounds delicious! My mom would use liquid smoke. I'm going to have to give it a try. So happy to hear you enjoyed it.
Norma Cordoves
Can I make this recipe in a slow cooker?
Elizabeth
I have not made this in the slow cooker so I cannot offer instructions. If you do an internet search of slow cooker lentil soup you will no doubt find plenty of results. Then, sub out the ingredients if you wish.
Len Vadala
Can't wait to make this recipe. Looks so delicious, and healthy too.
It's the beginng of Nov here and everyone is throwing away their pumpkins, what a shame I make so many recipes with pumpkins, especially soups. Make it with pasta too.
Thanks for sharing, Len
Elizabeth
Hi Len, I love pumpkin in savory recipes too! Thanks for stopping by.