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!

📝 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. 1Lay the lentils on a clean work surface and remove any stones, etc. Wash and rinse them until the water runs clear. Set aside.
2. 2In 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. 3Stir 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. 4Stir 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!