Lentils with pork cheeks and pumpkin
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried lentils dried, rinsed 250 g
- Pork cheeks trimmed, outer membrane removed 600 g
- Pumpkin peeled and deseeded 400 g
- Onion chopped 180 g
- Green pepper deseeded and chopped 120 g
- Sun-dried tomatoes in oil drained, chopped 40 g
- Extra virgin olive oil for browning and softening 35 g
- Water for the stew 1600 g
- Parsley chopped 4 g
- Salt for meat and stew 3 g
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Method
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Pat the pork cheeks dry, season with half the salt and brown in the oil in a saucepan for 2 minutes on each side. Remove. Soften the onion and green pepper in the same pan for 8 minutes.
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Add the sun-dried tomatoes, return the cheeks and pour in the water. Add the remaining salt, partially cover and simmer for 75–90 minutes until the meat begins to soften. Top up with hot water if needed to keep it covered.
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Briefly remove the cheeks and blend the broth and vegetables without discarding anything. Return the meat, add the rinsed lentils and simmer for 20 minutes.
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Add the pumpkin in 2 cm cubes and cook for another 15–20 minutes until the pumpkin and lentils are tender and the cheeks can be cut with a spoon. If the meat needs longer, remove the lentils and pumpkin before continuing its cooking.
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Rest for 5 minutes and divide between four bowls with chopped parsley.
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