Description
Potaje de Lentejas is a hearty Cuban lentil soup featuring smoky ham shanks, tender lentils, potatoes, and pumpkin simmered in flavorful broth with aromatic spices. This traditional stew offers a comforting and nutritious meal, perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 12 ounces Dry Lentils (brown or green), picked through and rinsed
- 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
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper
- 1 pound Smoked Pork (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
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots and cook for approximately 5 minutes until the onions become translucent, stirring frequently to prevent sticking.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook the mixture for about 1 minute, stirring continuously to release the aromas.
- Add Broth and Ham: Place the ham shanks into the pot, then pour in the chicken broth and water. Add the bay leaf and stir well. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
- Cook Lentils: Add the rinsed lentils to the pot. Cover again and continue to cook for about 20 minutes, until the lentils begin to soften. Stir occasionally to prevent sticking.
- Prepare Vegetables: Remove the ham shanks from the pot and set aside to cool. Meanwhile, add the peeled and chopped potatoes and pumpkin to the stew. Bring the mixture back to a boil, then reduce heat to medium-low, cover, and cook for another 15-20 minutes or until the lentils, potatoes, and pumpkin are tender.
- Shred Ham: Once the ham shanks have cooled, remove the meat from the bones, discarding fat and bones. Chop the ham into bite-sized pieces and return the meat to the pot.
- Simmer and Season: Keep the stew at a gentle simmer, adjusting the heat as necessary and stirring occasionally to meld flavors.
- Finish and Serve: Remove and discard the bay leaf. Taste the stew and add additional salt if necessary (approximately 1 teaspoon is recommended). Serve warm for a comforting meal.
Notes
- Brown or green lentils work best as they hold their shape well during cooking.
- Smoked ham shanks provide authentic flavor; alternatively, smoked ham hocks can be used.
- Adjust seasoning to taste after cooking, especially salt.
- This recipe can be made a day ahead; flavors develop even more after resting.
- For a vegetarian version, omit the ham and use vegetable broth instead.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 20 g
- Cholesterol: 40 mg
