Potaje De Lentejas (Cuban Lentil Soup) Recipe

I just pulled together a Potaje de Lentejas that reads like a Cuban Lentil Soup Recipe gone gloriously smoky with ham shanks, silky pumpkin and potatoes so tender they practically surrender, and I may or may not be hoarding the leftovers.

I’m obsessed with Potaje de Lentejas because it hits every spot I crave: smoky meat, starchy chunks, and thick lentils that actually stay intact. I love that deep, salty note from the smoked ham shank and the sweet, soft punch of pumpkin or calabaza cutting through it.

This Cuban Lentil Soup Recipe ranks high among Cuban Dishes: big, blunt flavors you can spoon into your face. And the way the broth clings to rice makes me forget simple sides exist.

I adore that chew of lentils against tender veg. Messy, bold, and endlessly satisfying.

I want seconds each time always.

Ingredients

• Lentils: hearty protein and fiber, they soak up all the cozy broth flavors.
• Smoked ham shank: soulful, smoky meatiness that makes the soup feel like Sunday.
• Water or broth: the base that carries everything, plain or richer depending on choice.
• Olive oil: gives a silky start, a little healthy fat and flavor lift.
• Yellow onion: sweet, savory backbone that softens and flavors the whole pot.
• Garlic: punchy, aromatic zing you’ll notice in every spoonful.
• Green bell pepper: mild crunch and fresh brightness among the softer veggies.
• Tomatoes: tangy juiciness, balances the smoky and earthy notes nicely.
• Potatoes: creamy, starchy comfort that makes bowls feel extra filling.
• Carrots: subtle sweetness and color, plus a bit of bite.
• Pumpkin or calabaza: mellow sweetness and silky texture, very comforting.
• Bay leaf: grassy background note that quietly rounds flavors together.
• Cumin: warm, earthy spice that adds a little rustic depth.
• Oregano: herbal, slightly bitter lift that plays well with tomatoes.
• Salt: brings everything alive, start light and adjust as you go.
• Black pepper: sharp finish and slight heat on the tongue.
• Vinegar: brightens the bowl, a little tang wakes up the flavors.
• Cooked white rice: makes it stick-to-your-ribs, soak-up-the-broth goodness.

Ingredient Quantities

• 2 cups dried brown or green lentils, rinsed and picked over
• 1 large smoked ham shank or 1 smoked ham hock (about 1 to 1 1/2 pounds)
• 8 cups water or low sodium chicken broth
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 medium green bell pepper, seeded and diced
• 2 medium ripe tomatoes, chopped or 1/2 cup canned crushed tomatoes
• 2 medium potatoes, peeled and cut into 1 inch cubes (about 2 cups)
• 2 medium carrots, peeled and sliced
• 2 cups pumpkin or calabaza, peeled and cut into 1 inch cubes
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt to taste, start with 1 to 1 1/2 teaspoons
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar or white vinegar, optional for finishing
• Cooked white rice, for serving, optional

How to Make this

1. Put the rinsed lentils and the smoked ham shank in a large pot with 8 cups water or chicken broth. Bring to a boil, then lower heat to a gentle simmer and skim any foam that rises.

2. Add the bay leaf, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon black pepper and a pinch of salt now. Partially cover the pot and simmer 30 to 40 minutes until the lentils begin to soften and the ham is giving up flavor.

3. Meanwhile heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and diced green pepper and cook another 2 minutes until fragrant.

4. Stir in the chopped tomatoes or crushed tomatoes and cook down a few minutes so they lose some raw brightness. This little sauté builds the base flavor for the stew.

5. Add the sautéed vegetables to the pot with the lentils. Taste the broth and add 1 to 1 1/2 teaspoons salt total, adjusting for how salty your ham shank and broth already are.

6. Add the cubed potatoes and sliced carrots. Continue simmering another 15 minutes.

7. Add the pumpkin or calabaza cubes and simmer until all the vegetables and lentils are tender, about 10 to 15 more minutes. Total simmer time from start will be around 55 to 70 minutes depending on lentils.

8. Remove the ham shank, shred the meat off the bone and return the meat to the pot. Discard bone and any excess fat if you like, or skim the surface with a spoon. Adjust seasoning with more salt and pepper if needed.

9. Stir in 1 tablespoon red wine vinegar or white vinegar if using, for brightness. Let the stew rest off the heat 5 minutes so flavors settle.

10. Serve hot over cooked white rice if you want it traditional, and garnish with extra cracked pepper or a little chopped parsley if you have it. Leftovers taste even better the next day.

Equipment Needed

1. Large stock pot (6 to 8 quart) for cooking the lentils and ham shank, you want something roomy.
2. Heavy skillet or frying pan for sautéeing the onions, garlic and peppers.
3. Cutting board (preferably one for veggies and one for meat if you have it)
4. Good chef’s knife — sharp please, it’ll make the prep so much faster.
5. Measuring cups and spoons for the lentils, broth and spices.
6. Wooden spoon or heatproof spatula for stirring without scratching your pot.
7. Slotted spoon or ladle to remove the ham shank and skim fat/foam.
8. Colander or fine mesh sieve to rinse and drain the lentils.
9. Medium bowl to shred the ham meat into before returning it to the pot.
10. Rice pot or rice cooker for serving with cooked white rice, optional but handy.

FAQ

Potaje De Lentejas (Cuban Lentil Soup) Recipe Substitutions and Variations

• Lentils: use 3 cans drained and rinsed of brown lentils for a quicker soup, or split peas for a creamier texture.
• Smoked ham shank: swap for a smoked turkey leg, chopped bacon, or go vegetarian with smoked tofu plus a teaspoon smoked paprika.
• 8 cups water or chicken broth: use low sodium vegetable broth to keep it meatless, or beef broth for a deeper flavor.
• Pumpkin or calabaza: substitute butternut squash, sweet potato, or even diced yuca if you want a starchier bite.

Pro Tips

1) Taste for salt early and often. Smoked ham can be way saltier than you think, so hold back on added salt until the lentils and veg have had time to cook together. You can always add more at the end, but you cant take it out once it’s in.

2) Brown the onion and peppers a little longer than you think. Let them get a bit of color and a touch of caramelization before adding the tomatoes. That extra time makes the whole stew deeper and less one-note.

3) Shred the ham off the bone into a few different sizes. Keep some big chunks for chew, and some smaller bits to melt into the broth. Also save a little of the rendered fat if you like richness, but skim the excess before serving if it feels greasy.

4) Add the vinegar at the very end and rest the pot off the heat 5 minutes. That bright acid wakes up all the flavors without making anything taste sour. If the stew is too thick, stir in a splash of hot broth or water rather than cold liquid so the temperature stays steady.