This Cuban lentil soup is a staple in Cuban cuisine. This delicious soup is my favorite comfort meals. These lentejas Cubanas have such amazing depth of flavor; this dish is hearty, filling and nutritious.
My dad’s Cuban lentil soup recipe is a dish that I grew up enjoying when the weather cooled down. My dad was a chef in Cuba and his Cuban lentejas recipe was one he perfected over decades. Once the recipe was passed down to me, I adapted the recipe for the modern kitchen using an Instant Pot. This recipe is the most flavorful lentil soup recipe and it’s cooked in a fraction of the time.
Why you'll Love Lentejas Soup
- This soup is perfect for keeping warm during winter months.
- This Instant pot recipe is great for meal prep.
- This cuban recipe is gluten free and a great source of fiber and protein.
- Comfort Foods like this lentil soup can be frozen for future consumption.
What are Lentejas?
Lentejas is the Spanish word for lentils, but it's commonly used to refer to a hearty lentil stew or soup. This dish is a staple in many Latin American and Spanish cuisines, particularly during colder months.
Sopa de Lentejas Recipe Ingredients
- Dry lentils
- Extra virgin olive oil
- Yellow onion
- Red bell pepper
- Garlic cloves
- Dried oregano
- Ground cumin
- Smoked sweet Paprika
- Salt
- Black pepper
- Tomato Paste
- Chicken Bouillon
- Smoked pork loin
- Spanish chorizo links
- Water
- Bay leaves
- Carrots peeled
- Red potatoes
How to Make Lentejas Soup
- Set your instant pot to saute and add the olive oil, chopped onions and chopped bell pepper. Saute until the onions are translucent and then add in the minced garlic.
- Add to the Instant Pot the brown lentils, chorizo slices, smoked pork loin, dried oregano, ground cumin, smoked paprika, bay leaves, salt, black pepper, chicken boullian and tomato paste. Close and secure the lid of the Instant Pot and set to Stew with low pressure for 45 minutes
3. Release the steam from the Instant pot and openthe lid carefully. Add the potatoes and carrots to the pot and allow to simmer for 20 minutes until the carrots and potatoes are fork tender.
4. Before serving, remove bay leaf and garnish with minced parsley.
Sopa de Lentejas Recipe Variations
- Don't consume pork products? Opt instead for chicken sausage and spoked turkey neck or smoked turkey leg.
- Don't have red bell peppers? Opt instead for green bell pepper
- Can't find smoked pork loin? I love using smoked pork belly as an alternative. You can also use ham hock, smoked cooking ham, or ham shank meat.
- Don't want to use water for your lentil stew? Use chicken stock or chicken broth instead.
- Make this a vegan lentil soup by omitting the chorizo sausage, chicken bouillon and smoked pork loin. Use instead vegetable stock.
- Don't own an Instant Pot? This soup can also be made in a pressure cooker.
- Don't have brown lentils? Opt for green lentils or red lentils instead.
- Don't have red potatoes? You can use Russet potatoes or Idaho potatoes.
Tips for making Lentejas Cubanas
Lentejas Cubanas, or Cuban lentil stew, is a hearty and flavorful dish. Here are some tips to elevate your lentil game:
- Smoky Flavor: Adding smoked sausage or ham hock imparts a rich, smoky flavor to the stew.
- Spice it Up: Adjust the level of spice by adding more or less chili powder or cayenne pepper.
- Thick or Thin: For a thicker stew, reduce the liquid by simmering longer. For a soupier consistency, add more broth.
- Vegetarian Option: For a meatless version, substitute the ham or sausage with additional vegetables like green beans or corn.
By following these tips, you can create a delicious and authentic Lentejas Cubanas that will impress your family and friends.
How to serve Lenteja Soup
This soup is often served with a bowl of Cuban white rice.
Storing Lentejas Soup
Place the leftover hearty lentil soup in an airtight container and store in the refrigerator for upto 4 days.
You can freeze the your leftover potaje de lentejas in a freezer bag or airtight container for upto 3 months. To defrost, place in the refrigerator over night.
More recipes to try
Check out these other Cuban recipes
Lenteja Soup
Ingredients
- 14 oz package of dry lentils
- 2 tablespoons Extra virgin olive oil
- 1 Yellow onion diced
- 1 red Red bell pepper diced
- 5 Garlic cloves minced
- 1 teaspoon Dried oregano
- 1 ½ teaspoon Ground cumin
- 1 teaspoon Smoked sweet Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Tomato paste
- 1 tablespoon Chicken bouillon
- 1 lb Smoked pork loin
- 1 5.5 oz package of Spanish chorizo links
- 5 cup Water
- 2 Bay leaves
- 2 Carrots peeled
- 2 Red potatoes peeled and cut into cubes
Instructions
- Set your instant pot to sauté and add the olive oil, chopped onions and chopped bell pepper. Saute until the onions are translucent and then add in the minced garlic.
- Add to the Instant Pot the brown lentils, chorizo slices, smoked pork loin, dried oregano, ground cumin, smoked paprika, bay leaves, salt, black pepper, chicken boullian and tomato paste. Close and secure the lid of the Instant Pot and set to Stew with low pressure for 45 minutes
- Release the steam from the Instant pot and open the lid carefully.
- Add the potatoes and carrots to the pot. Set the Instant pot to the sauté setting and allow to cook for 20 minutes until the carrots and potatoes are fork tender.
- Before serving, remove bay leaf and garnish with minced parsley.
Sarah says
So good and easy to make
surender says
This Cubanlentil soup sounds delicio and comforting! Can't wait to try it!