Lentils with pork cheeks and pumpkin
Total time2 h 55 min Preparation and possible waiting 25 min · Cooking 2 h 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 2 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 55 min Preparation and possible waiting 25 min · Cooking 2 h 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 2 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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