Cuban Lentil Soup with Pork Recipe

If you’re craving a hearty, soulful bowl that feels like a warm hug on a chilly day, you’ve got to try my Cuban Lentil Soup with Pork Recipe. This isn’t just any lentil soup—it’s a fragrant, deeply comforting Cuban classic that I absolutely love to cook when I want something nourishing but full of flavor. When I first made this potaje de lentejas, I was blown away by how the smoked pork adds this incredible depth that transforms simple lentils into something truly special. Trust me, you’ll find this recipe is pure magic in a pot!

this Recipe

Ingredients You’ll Need

The beauty of this Cuban Lentil Soup with Pork Recipe is how straightforward and approachable the ingredients are. Each one complements the others, layering flavor and texture in the most satisfying way. When shopping, I always recommend picking lentils that look clean and intact, and if you can find smoked ham shanks or ham hocks from a trusted butcher, you’ll notice the difference right away.

• Dry Lentils: Brown or green work best; I prefer rinsing them well to remove any dust.
• Olive Oil: This adds a subtle richness while cooking the aromatics.
• Medium Onion: Finely diced for a base that gently sweetens as it cooks.
• Carrot: Adds natural sweetness and color; diced finely for an even texture.
• Garlic Cloves: Minced fresh garlic is essential for that warm, fragrant note.
• Tomato Paste: A small spoonful packs umami punch and deepens the soup’s color.
• Salt, Dried Oregano, Ground Cumin, Black Pepper: Basic but critical seasonings to bring out the Cuban soul in the dish.
• Smoked Pork: Smoked ham shanks or ham hocks are perfect – I always rinse them to remove excess salt.
• Chicken Broth & Water: The broth provides savory depth; water balances it so it doesn’t get too rich.
• Bay Leaf: Adds herbal undertones without overpowering.
• Large Potato: Cubed for creamy bites—peel first for smooth texture.
• Pumpkin: Seasonal and sweet, peeled and seeded, offering beautiful color and subtle sweetness.

Variations

I love how versatile the Cuban Lentil Soup with Pork Recipe is. I usually stick to the classic version for my family dinners, but don’t hesitate to make it your own! Sometimes I swap out the pumpkin for butternut squash, or add a handful of chopped kale for an extra veggie boost. You’ll find the recipe surprisingly forgiving for personal touches.

• Vegetarian: Replace smoked pork with smoked paprika and use vegetable broth; it’s a delicious way to keep it smoky and hearty without the meat.
• Spicier: Add a pinch of crushed red pepper flakes or diced jalapeños when cooking the aromatics — my family loves that little kick.
• Chunkier or Smoother: Some prefer to mash a bit of the cooked pumpkin or potatoes to thicken the soup; I like it chunky, but you do you!

How to Make Cuban Lentil Soup with Pork Recipe

Step 1: Sauté the Aromatic Base

Start by heating the olive oil over medium heat in a large pot. Toss in the diced onions and carrots, and let them cook until the onions turn translucent—about 5 minutes. Stir frequently so nothing sticks or burns. This step is where the soup’s flavor quietly takes shape, so don’t rush it. When those veggies soften just right, you’ll notice a subtle sweetness blooming in the pot.

Step 2: Build Layers of Flavor with Garlic and Spices

Add the minced garlic, tomato paste, and your seasonings—salt, oregano, cumin, and black pepper—to the pot. Stir continuously for about a minute until everything blends and the garlic releases its aroma. I usually keep the heat moderate here so nothing burns but the flavors deepen nicely. That tang from the tomato paste ties everything together beautifully.

Step 3: Simmer the Smoked Pork and Liquid

Drop the smoked ham shanks into the pot along with the chicken broth, water, and bay leaf. Give everything a good stir, then crank the heat up to high and bring it all to a boil. Once boiling, lower the heat to medium-low, cover, and let it simmer for about 10 minutes. This first simmer starts drawing out the smoky richness that makes this soup so addictive.

Step 4: Add Lentils and Let Them Soften

After 10 minutes, stir in the lentils, cover again, and cook for about 20 minutes, stirring occasionally. You’ll see the lentils swell and begin to soften, melding into that smoky broth. This is where patience pays off — once the lentils are tender but not mushy, you’re ready for the next step.

Step 5: Add Potatoes, Pumpkin, and Finish Cooking

Remove the ham shanks and let them cool enough to handle. Meanwhile, add the chopped potatoes and pumpkin to the pot. Turn up the heat to bring the soup back to a boil, then reduce again to medium-low, cover, and cook for another 15-20 minutes until everything is tender. This part turns the soup incredibly creamy and comforting with those soft veggies.

Step 6: Shred the Pork and Final Seasoning

Once the ham is cool to touch, shred the meat off the bones, discarding fat and bones. Stir the chopped pork back into the pot and keep the soup at a gentle simmer. Remove the bay leaf. Taste and adjust salt as needed — I usually add an extra pinch to bring everything alive.

How to Serve Cuban Lentil Soup with Pork Recipe

Garnishes

I like to finish each bowl with a squeeze of fresh lime juice and a sprinkle of chopped fresh cilantro. The acidity brightens the smoky, earthy flavors beautifully. Sometimes, I also add thinly sliced scallions or a dash of hot sauce if I want a little heat kick. Garnishes are such an easy upgrade that add freshness and color.

Side Dishes

Serve this soup with crusty Cuban bread or warm corn tortillas for dipping. For a complete meal, I often add a simple green salad dressed with lime and olive oil or some fried plantains on the side. My family goes crazy for that sweet-savory combo alongside the soup.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic earthenware bowls and topped it with a dollop of tangy Greek yogurt or sour cream to add creaminess. A drizzle of homemade garlic oil on top also elevates the presentation and flavor. It’s a simple touch that makes guests feel like you went the extra mile.

Make Ahead and Storage

Storing Leftovers

I store leftover Cuban Lentil Soup with Pork in airtight containers in the fridge, and it lasts beautifully for up to 4 days. Pro tip: the flavors actually deepen overnight, so it tastes even better the next day. Just give it a quick stir before reheating.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers or bags, making it easy to thaw just what I need. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The lentils keep their texture nicely without turning mushy.

Reheating

To reheat, I warm the soup on low heat to prevent splitting and stir occasionally. If it feels a bit thick after refrigeration, add a splash of broth or water to loosen it up. Avoid microwaving too aggressively to keep the flavors fresh and the texture perfect.

FAQs

Final Thoughts

This Cuban Lentil Soup with Pork Recipe holds a special place in my heart not just because it’s my go-to comfort meal, but because it brings a bit of Cuban warmth and tradition right to my kitchen. It’s a recipe I often share over long conversations and cozy dinners, and honestly, it’s one I recommend you try making yourself. Once you’ve had a bowl, you’ll know what I mean—hearty, smoky, and soul-soothing all at once. Give it a go and savor that Cuban charm!

Print