Description
Potaje de Lentejas is a hearty Cuban lentil soup featuring tender lentils, smoked pork, potatoes, and pumpkin simmered in a flavorful broth infused with aromatic spices. This comforting stew balances protein and vegetables, making it perfect for a satisfying meal any day.
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
Meats and Broths
- 1 pound smoked pork (ham shanks or ham hocks), rinsed
- 4 cups chicken broth
- 4 cups water
Oils, Spices, and Seasonings
- 1 tablespoon olive oil
- 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 Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely diced onions and diced carrots, cooking for about 5 minutes until the onions become translucent. Stir frequently to prevent sticking and ensure even cooking.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, salt, dried oregano, ground cumin, and black pepper. Cook for about 1 minute while stirring often to release the flavors and meld the ingredients.
- Add Smoked Pork and Liquids: Place the rinsed ham shanks into the pot, then add the chicken broth, water, and bay leaf. Stir well to combine all ingredients. Increase the heat to high and bring the liquid to a boil.
- Simmer Initially: Reduce the heat to medium-low, cover the pot, and cook for 10 minutes, stirring occasionally. This allows the flavors to start blending and the pork to release taste into the broth.
- Cook Lentils: Add the rinsed lentils to the pot. Cover and continue cooking for about 20 minutes until the lentils start to soften. Stir occasionally to prevent sticking and ensure even cooking.
- Remove and Debone Ham: Take out the ham shanks from the pot and place them on a plate or cutting board to cool while you continue cooking.
- Add Root Vegetables: To the lentil stew, add the peeled and chopped potatoes and pumpkin. Bring the liquid back to a boil, then reduce the heat to medium-low again, cover, and cook for 15-20 minutes until the lentils, potatoes, and pumpkin are tender and cooked through.
- Shred Ham and Return to Soup: Once the ham shanks are cool enough to handle, remove all meat from the bones, discarding fat and bones. Chop the meat into bite-sized pieces and return it to the pot.
- Simmer and Adjust Seasoning: Maintain the broth at a gentle simmer, raising or lowering heat as necessary. Stir occasionally to blend flavors. Remove the bay leaf and discard. Taste the soup and add extra salt if needed; about 1 teaspoon was ideal in this recipe.
Notes
- Choosing smoked ham shanks or ham hocks adds a rich, smoky depth to the soup, but you can substitute with a smoked pork shoulder if unavailable.
- Brown or green lentils work best as they hold their shape well during cooking.
- Adjust seasoning gradually; lentils can absorb a lot of salt during cooking.
- For a vegetarian version, omit the smoked pork and use vegetable broth instead, increasing seasoning to compensate.
- Leftovers reheat well and flavors deepen after a day.
- This soup can be thickened by mashing some lentils or adding a few more potatoes if desired.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 45 mg
