Lentils with pork ribs and spinach
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 300 g
- Pork ribs edible meat; buy about 500 g bone-in ribs 350 g
- Spinach clean leaves 200 g
- Spring Onion chopped 160 g
- Tomato grated 250 g
- Extra virgin olive oil for the stew 30 g
- Water for cooking 1500 g
- Parsley chopped 4 g
- Salt for meat and stew 3 g
- Black pepper ground 0.5 g
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Method
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Season the pork ribs with salt and pepper. Brown in the oil in a wide saucepan for 6–8 minutes, turning. Remove.
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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.
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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.
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Add the spinach and cook for 3–4 minutes until wilted. Add the parsley, rest for 5 minutes and divide between four bowls.
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