Authentic Cuban Lentil Soup - Potaje de Lentejas is hearty and comforting. Made with brown lentils and a variety of veggies. It's cozy, flavorful, and easy to make.
Place olive oil in a dutch oven or large pot over medium heat. Add onion, green pepper, and carrot and saute until slightly soft, about 3-4 minutes. Add garlic, stir, and continue cooking for another minute. Add oregano, cumin, bay leaf, salt, and pepper. Saute for 2-3 minutes.
Add broth, tomato paste, ham hock, and lentils. Stir and bring to a boil over high heat. Cover and reduce heat to low and simmer for 20 minutes.
Add potatoes and cook until potatoes and lentils are tender, about 10 minutes more.
Discard bay leaf and remove ham hock from pot. Remove any meat from ham hock and add to lentils, if desired.
If you like your soup thicker and creamier, blend in pot for just a couple of seconds using an immersion blender or puree 1 cup lentils in a blender and return to pot.
Add more salt to taste. Serve with toasted crusty bread.
Taste and adjust salt at the end. This will vary depending on the size/salt content of your ham hock.
Store, well covered, in the refrigerator for up to 5 days. This soup tastes even better on the second day. Freeze tightly covered for up to 3 months.