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Cuban Lentil Soup – Potaje de Lentejas

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This authentic Cuban Lentil Soup – Potaje de Lentejas is hearty and comforting. It’s made with brown lentils and a variety of veggies. Cozy, full of flavor, and perfect for a chilly or rainy day…or any day you need a hug in a bowl.

Cuban Lentil Soup
My dad’s favorite vacation spot when I was growing up was the timeshare we stayed at every June in Longboat Key (Sarasota), Florida. He looked forward to the relaxation and beachside lounging every year. I remember him talking about it with great anticipation in the days and weeks leading up to it. Although my dad is no longer around, I’ve carried on the tradition of spending a week each June in that same condo. Memories of my own childhood now meld with memories made there with my girls – first steps, learning to swim, and countless pink sunsets on the beach.

There’s a restaurant nearby called The Columbia Restaurant that my dad treated us to each time we visited. It’s Spanish with a classy, yet casual beach vibe. Located in a popular circle of shops and restaurants, it has indoor-outdoor seating…the perfect spot to enjoy a nice meal while people-watching. One year, my dad surprised me with the restaurant’s cookbook after one of our dinners there. I’ve treasured it ever since, not only for its delicious recipes, but also because it reminds me of him and our summers in Longboat Key.

Cuban Lentil Soup
This Cuban Lentil Soup is inspired by one of my favorite recipes in that book. I’ve modified it a bit over the years as I became more confident in the kitchen. But, since that recipe was my starting point to the one I’m sharing with you today, I wanted to give credit where credit is due.

One of the best things about this soup is that it’s so quick and easy to make. Because lentils are small, they cook in a flash and can be on your table in under an hour from start to finish. If you plan a little and buy all your ingredients ahead, this can be a simple weeknight meal.

Cuban Lentil Soup
Here’s the shopping list – veggies and spices include onion, green pepper, garlic, potatoes (russet & sweet), carrots, tomato paste, oregano, bay leaf, and cumin. Most importantly, and providing this soup’s underlying flavor, is a ham hock. If you can’t find one, you can substitute a smoked pork hock, but please don’t leave it out. It provides lots of flavor. The soup’s main character – brown lentils. They’re the traditional ones used in Cuban Lentil Soup, but you can substitute green ones too.

Did you know that lentils are considered a superfood? They’re high in fiber and rich in iron, folate, potassium, and antioxidants. They’re good for your heart and digestive system. They also help keep blood sugar levels stable and can reduce the incidence of cancer when eaten regularly. These tiny beans pack a powerful punch. Let’s eat more of them!

Cuban Lentil Soup
Another reason to love this soup – it cooks in one pot. Thats excites me because I strategically plan my cooking to use the least amount of pots and pans possible. The first step in making this soup is to sauté the onion, green pepper, carrots, and garlic in olive oil. Once they soften a bit, the spices go in followed by the broth, tomato paste, ham hock, and lentils. About thirty minutes later, you’ll have a hearty, creamy, comforting, delicious bowl of goodness.

Cuban Lentil Soup
This Cuban Lentil Soup is even better on the second (or third) day as its flavors deepen and the soup thickens. If it becomes too thick after refrigerating, you can add a small amount of water or broth when reheating it. It also freezes well…a great make-ahead meal.

Cuban Lentil Soup
Make it for yourself, your friends, neighbors, or anyone else you want to permanently win over. And, don’t forget the warm, crusty bread.

You might also like:

Cuban Plantain Soup

Slow Cooker Cuban Black Beans

Cuban Lentil Soup – Potaje de Lentejas

Authentic Cuban Lentil Soup – Potaje de Lentejas is hearty and comforting. Made with brown lentils and a variety of veggies. It’s cozy, flavorful, and easy to make.

  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, chopped small
  • 1 green pepper, seeded and chopped small
  • 1 large carrot, peeled and sliced into thin rounds
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 large bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups low sodium chicken or vegetable broth
  • 3 Tablespoons tomato paste
  • 1 (1/2-1 lb) ham hock (a smoked pork hock may be substituted)
  • 14 ounce bag brown lentils, rinsed (green lentils may be substituted)
  • 1 large russet potato, peeled and cut into small cubes
  • 1 large sweet potato, peeled and cut into small cubes

  1. Place olive oil in a dutch oven or large pot over medium heat. Add onion, green pepper, and carrot and saute until slightly soft, about 3-4 minutes. Add garlic, stir, and continue cooking for another minute. Add oregano, cumin, bay leaf, salt, and pepper. Saute for 2-3 minutes.

  2. Add broth, tomato paste, ham hock, and lentils. Stir and bring to a boil over high heat. Cover and reduce heat to low and simmer for 20 minutes. 

  3. Add potatoes and cook until potatoes and lentils are tender, about 10 minutes more.

  4. Discard bay leaf and remove ham hock from pot. Remove any meat from ham hock and add to lentils, if desired. 

  5. If you like your soup thicker and creamier, blend in pot for just a couple of  seconds using an immersion blender or puree 1 cup lentils in a blender and return to pot.

  6. Add more salt to taste. Serve with toasted crusty bread.

Taste and adjust salt at the end. This will vary depending on the size/salt content of your ham hock. 

Store, well covered, in the refrigerator for up to 5 days. This soup tastes even better on the second day. Freeze tightly covered for up to 3 months.

 

 

 

 

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Comments

  2. Hi , would love to try this recipe. Do you cook the ham hock prior to adding it to the soup? Or does it come cooked when you buy it?

    Reply

    • Hi Amanda! Ham hocks can be bought cooked or uncooked, but either will work just fine in this recipe (smoked is ok too). You do not need to cook it first. As long as you follow the directions in the recipe and bring the soup to a boil, it will cook just fine together with the soup 🙂

      Reply

  4. The original Columbia is a famous spanish/cuban restaurant in Tampa’s Ybor City. It’s one of the oldest restaurants in the country and has a very rich and interesting history. I glad you like the Sarasota store. The St Augustine restaurant is great too.

    Reply

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