Easy

Lentils with pork ribs and spinach

Name: Lentils with pork ribs and spinach
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Dried lentils (dried, rinsed); 350 g Pork ribs (edible meat; buy about 500 g bone-in ribs); 200 g Spinach (clean leaves); 160 g Spring Onion (chopped); 250 g Tomato (grated); 30 g Extra virgin olive oil (for the stew); 1500 g Water (for cooking); 4 g Parsley (chopped); 3 g Salt (for meat and stew); 0.5 g Black pepper (ground)

Total time2 h 30 min Preparation and possible waiting 20 min · Cooking 2 h 10 min

Preparation and possible waiting: 20 min · Cooking: 2 h 10 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

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Lentils with tender pork ribs in a tomato and spring onion broth, finished with spinach.

Jump to steps

20 minpreparation and possible waiting

2 h 10 mincooking

4servings

2.436 kcalwhole recipe

609 kcalper serving

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 30 min Preparation and possible waiting 20 min · Cooking 2 h 10 min

Preparation and possible waiting: 20 min · Cooking: 2 h 10 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

Omnivorous Stew More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

StewingSautéingBoiling

Appliances

CasseroleKitchen tongs

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in iron

Total time

More than 2 hours

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

Dish type

Stew

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the pork ribs with salt and pepper. Brown in the oil in a wide saucepan for 6–8 minutes, turning. Remove.
Soften the spring onion in the same pan for 7 minutes.
Add the tomato and cook for 5 minutes.
Return the ribs, pour in the water and simmer for 50–60 minutes until the meat begins to soften.
Add the lentils and simmer for 30–40 minutes until tender and the meat comes away from the bone. Add hot water if the stew becomes too thick. Remove the bones and return all the meat to the pan.
Add the spinach and cook for 3–4 minutes until wilted.
Add the parsley, rest for 5 minutes and divide between four bowls.

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.