Cuban Style Lentil Soup
A hearty and nutritious lentil soup with smoked beef and vegetables.
Ingredients
Main Ingredients
- 12 ounces dry lentils (brown or green)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 3 to 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon salt (plus extra if needed)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 1 pound smoked beef (use smoked ham shanks or hocks, rinsed)
- 4 cups chicken broth
- 4 cups water
- 1 large potato, peeled and cut into pieces
- 1 pound pumpkin, peeled, seeded, and cut into pieces
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and carrots, cooking for about 5 minutes until the onions are translucent, stirring frequently.
- Stir in the minced garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring often to combine the flavors.
- Add the smoked beef, chicken broth, water, and bay leaf to the pot. Stir well, then increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
- Add the rinsed lentils to the pot, cover, and cook for about 20 minutes, stirring occasionally until the lentils start to soften.
- Remove the smoked beef from the pot and let it cool on a plate or cutting board. Meanwhile, add the potato and pumpkin to the lentil stew. Bring the mixture back to a boil, then lower the heat to medium-low, cover, and cook for 15-20 minutes, or until the lentils, potatoes, and pumpkin are tender.
- Once the smoked beef has cooled, remove the meat from the bones, discarding any fat and bones. Chop the meat and return it to the pot.
- Keep the stew at a gentle simmer, adjusting the heat as needed. Stir occasionally.
- Remove the bay leaf and discard. Taste the stew and add more salt if needed; we added about 1 teaspoon.
Notes
For added flavor, consider including other vegetables like celery or bell peppers. This stew can be made ahead of time and tastes even better the next day!