Potaje de Lentejas (Cuban Lentil Soup)
Growing up in a Cuban family, I often heard this traditional lentil 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 chicharros. Soup or stew? Whether you use potaje or sopa to describe Cuban soup recipes, you just know they’re going to be delicious.
Potaje de Lentejas [pronounced poh-tah-heh de lehn-teh-hahs] is a hearty Cuban lentil one-pot soup that’s easy to prepare without soaking the lentils overnight. Hallelujah!
5 star review
“I love Cuban lentils, and this is just what I needed on a night like tonight. All three of my kiddos gobbled it up, too! Thanks for sharing the love!”
—Charisse
Step-By-Step Instructions
The fact that we don’t need to soak the lentils overnight makes this Cuban lentil soup the perfect weeknight dinner! Reminds me of my Cuban black beans recipe that I cook using canned beans to skip soaking the beans overnight. I know, it’s controversial. Don’t tell Mami!
This lentil stew recipe cooks together fairly easily once you prep and add all the ingredients in the pot. Don’t you just love recipes that cook in 30 minutes like these?!
When you’re done making this recipe, make Abuela one of my other Cuban soup recipes like my Caldo Gallego (Galician White Bean Soup). I bet she’ll love it. Let me know what she says!
Recommended For This Recipe
Dutch Oven
I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.
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 fluffy 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.
Potaje de Lentejas (Cuban Lentil Soup)
Equipment
Ingredients
- 2 cups dried lentils
- 4 tablespoons extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced tomatoes
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt + pepper to taste
- 8 ounces smoked ham, cut in pieces
- 2-3 large Spanish chorizo links, sliced
- 5 cups chicken broth, or water
- 2 bay leaves
- 2 medium carrots, peeled and sliced
- 2 medium Russet potatoes, peeled and quartered
Instructions
- Lay the lentils on a clean work surface and remove any stones, etc. Wash and rinse them until the water runs clear. Set aside.
- 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!
Made Lentil Soup yesterday using your recipe and it was a HUGE success! My husband absolutely loved it. We have enough for dinner tonight. Yummy!
The recipe is easy to follow. I let you in a secret I didn’t have carrots nor potatoes on hand. But I knew I had a can of each in my pantry. Without anyone knowing I added it to the pot. No one could tell the difference. I can’t imagine how much better it will taste with fresh carrots and potatoes.
Again, thank you for your time posting these Cuban recipes.
Hola Jamie! I love Cuban lentils, and this is just what I needed on a night like tonight. All three of my kiddos gobbled it up, too! I followed the recipe to the “t”, but most of my broth was absorbed during cooking. Next time, I’ll add 6 cups, but could I add an additional cup, post-cooking, or do you think that would alter the flavor? Thanks for sharing the love!! 💌
Hi! It shouldn’t alter the flavor but you can always taste and adjust the seasonings if it needs it. :)