Growing up in a Cuban family, I would often hear this soup be called un potaje de lentejas. Sometimes I’d also hear sopa de lentejas, or just lentejas by itself.

So, is this a soup or a stew?

I felt the same way about Cuban Split Pea Soup. While the words to describe Cuban soups and stews can be used interchangeably, they’re delicious no matter what you call them!

Potaje de Lentejas [pronounced poh-tah-heh⁣⁣⁣⁣⁣ de lehn-teh-hahs] is a hearty Cuban lentil soup made with brown lentils, smoked ham, chorizo, sofrito with spices, carrots, and potatoes.

Let me show you how to make it!

Why You’ll Love This Recipe

• Easy-to-prepare, one-pot soup recipe. Don’t you just love soups that you can make in one pot from scratch? Hooray for fewer dishes and no pressure cooking needed!

• No need to soak the lentils overnight. Most Cuban soups require you to soak the lentils overnight but there’s no need with this sopa de lentejas.

• Comforting, hearty flavors. This nourishing Cuban lentil soup made with smoked ham and chorizo is a cozy meal with tons of delicious savory flavors.

• Scalable Recipe. You can easily double the recipe, make a big batch of this nourishing lentil soup for a crowd, and/or freeze any leftovers for up to 3 months.

Ingredients You’ll Need

• Dried lentils. Not to be confused with split peas, brown lentils taste earthy and result in a soft, almost mushy texture. Brown lentils last approximately 2 years at room temperature in their original packaging. For best quality, use properly stored lentils for this recipe.

• Extra virgin olive oil. To make the sofrito.

• Yellow onion, green bell pepper, garlic. The aromatics base for most Cuban recipes aka the sofrito!

• Diced tomatoes. Gives our Cuban sofrito a sweet, bright flavor with a touch of acidity!

• Dried oregano, ground cumin, salt, pepper, bay leaves. Spices! I typically start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper then adjust from there.

• Smoked ham and Spanish chorizo. These two spruce up the lentil soup with the perfect amount of smoky, savory flavors.

• Chicken broth. Lentils are pretty bland on their own so we want to add more depth and acidity to the soup. You can also use water with a crushed bouillion cube instead if you prefer.

• Carrots and Russet potatoes. Both of these vegetables will add more texture to the soup and the potatoes will absorb all its rice flavors.

Step-By-Step Instructions

• Rinse the lentils. Lay the lentils on a clean work surface and remove any stones, etc. Wash and rinse them until the water runs clear. Set aside.

• Make the sofrito. In a Dutch oven, heat oil at medium-high heat. Saute the onions, green bell peppers, and tomatoes for 2-3 minutes or until softened. Saute garlic for 30 seconds. Stir in the oregano, cumin, and salt + pepper to taste. Cook for another 1 minute. Add the ham and chorizo. Cook for another 2-3 minutes, stirring occasionally.

• Stir in the lentils with the rest of the ingredients in the skillet. Add 5 cups of chicken broth and the bay leaves. Bring to a boil for 2-3 minutes.

• Stir in the carrots and potatoes. Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened. Taste and adjust seasonings as needed. Remove the bay leaves. Serve by itself or with a side of white rice. Enjoy!

Recipe Tips

• Soup consistency. The soup will thicken as it cools. If you prefer a thinner consistency, stir in 1/4 cup of water to the soup after it cooks to thin it out.

• Prefer vegetarian soup? Omit the smoked ham and chorizo, and use vegetable stock. You may have to add more salt to the soup so be mindful of that.

• Serving Tips. You can serve this soup as a side or, as the main dish with a side of white rice or crusty bread.

• Storage Tips. Transfer any leftover split pea soup to an airtight container and place it in the fridge for up to 4 days. To freeze, transfer the split pea soup to a freezer bag for up to 3 months. Bring to room temperature before reheating in a saucepan on the stove.