Cuban Dinner Recipes

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…

  • Ready 50 minutes
  • Serves 6 servings
  • Prep 15 minutes
  • Cook 35 minutes
Jump to the recipe
Potaje de Lentejas (Cuban Lentil Soup)

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!

“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?!

ingredients for Cuban lentil soup
Ingredients for this Cuban Lentil Soup. Make sure to wash and rinse them until the water runs clear.
Making the lentil soup with chorizo, ham, Cuban sofrito, tomatoes, and spices.
Heat oil at medium-high heat, and saute the sofrito then add the ham and chorizo. Cook for 2-3 minutes.
Adding the brown lentils to the potaje de lentejas
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.
potaje de lentejas in the Dutch oven before cooking
Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened.

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!

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.

Cuban lentil soup in a Dutch oven with potatoes, chorizo, smoked ham, carrots, sofrito and spices.

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.

Recipe

Potaje de Lentejas (Cuban Lentil Soup)

No soaking lentils overnight required! This potaje de lentejas is a foolproof, one-pot Cuban lentil soup made with brown lentils, a delicious Cuban sofrito, savory rich smoked ham shank & chorizo, and root vegetables. With just 30 minutes of cooking time after prep, this is a top-rated recipe you will definitely have on rotation every week!

  • Serves 6 servings
  • Prep 15 minutes
  • Cook 35 minutes
  • Total 50 minutes

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

  1. 1

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

  2. 2

    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.

  3. 3

    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.

  4. 4

    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!

Equipment

  • Dutch Oven

Nutrition

  • Serving1 serving
  • Calories470 kcal
  • Carbohydrates43 g
  • Protein28 g
  • Fat21 g
  • Saturated Fat6 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat6 g
  • Cholesterol47 mg
  • Sodium909 mg
  • Potassium905 mg
  • Fiber16 g
  • Sugar4 g
  • Vitamin A2808 IU
  • Vitamin C16 mg
  • Calcium65 mg
  • Iron6 mg