Potaje de Lentejas (Cuban Lentil Soup)
A hearty Cuban lentil one-pot soup that’s easy to prepare without soaking the lentils overnight (recipe from "A Sassy Spoon" by Jamie Silva)
Ingredients
- 2 cups dried lentils
- 4 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced tomatoes
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 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 & sliced
- 2 medium Russet potatoes peeled & quartered
- Salt & pepper to taste
Instructions
- Lay the lentils on a clean work surface and remove any stones. Wash and rinse 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 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.