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Lentil Stew (Potaje De Lentejas)     
by Cuban Chef

Potaje De Lentejas               Serves: 6  

Notes: Hearty and a treat on a cool winter night.Serve with a salad and bread.


In a Med/Large Pot combine water and Lentils. Boil for 1 minute the reduce heat to low; simmer 15 minutes.

Add all remaining ingredients except Sazon and wine. Bring to a boil for 1 minute. Reduce heat to a simmer for 45 minutes.

Remove Bay leaf, Basil leaves, and Ham shank. Remove the meat from the shank and shred. Place ham shank meat back into pot. Add wine. Add Sazon if needed. Stir and cook for 5 more minutes.

You can find the recipe for Sazon on my page.

(Note If you can not find a ham shank you can use some bacon and some cooking ham chopped or diced. You can also add carrots if you like. You can also just add salt and pepper if you like. The longer you let the soup rest and removed from heat the thicker it will become.)


1 cup Lentils; (Rinsed well)
1 tbsp Vinegar
1 medium Onion; (Minced)
6 cups of Water
1 cube Beef or Chicken Bouillon
1 stalk Celery; (Minced)
2 Tomatoes; (Seeded and Chopped)
1 Potato (Peeled and Diced)
3 Basil Leaves
1/2 tsp Oregano
1/4 cup White Wine
Bay Leaf
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1/4 Green Bell Pepper; (Minced)
2 cloves Garlic; (Minced)
1 small Spanish Chorizo; (Sliced) 
2 Smoked Ham Shank; (or Bacon)

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