Rustic Lentil Stew With Ribs. Step-by-step Recipe With Photo

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Rustic Lentil Stew With Ribs. Step-by-step Recipe With Photo
Rustic Lentil Stew With Ribs. Step-by-step Recipe With Photo

Video: Rustic Lentil Stew With Ribs. Step-by-step Recipe With Photo

Video: Rustic Lentil Stew With Ribs. Step-by-step Recipe With Photo
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Lentil chowder with ribs is a hearty first course, a little rustic, which you will agree, is very popular nowadays. It is believed that the stew is only a vegetable dish, and there should not be any meat in it. But now they like to break traditions, bring something of their own, in most cases it turns out delicious, so what's the difference what the name is. Moreover, the dominant product in this recipe is lentils, so the main rule for making chowder is observed.

Rustic lentil stew with ribs
Rustic lentil stew with ribs

In my recipe, green lentils take longer to cook than red ones. Usually, the package lists the approximate cooking time, so the red lentils should be added to the pot a little later.

I made a soup with pork ribs, but this is an optional part of the recipe. Beef or lamb ribs are also suitable for cooking, and the cooking times are approximately the same.

The soup turns out to be thick and rich, you don't have to cook the second dish for lunch.

  • Cooking time: 1 hour 20 minutes
  • Servings: 5

Ingredients for Rustic Lentil Chowder with Ribs

  • 250 g green lentils;
  • 200 g pumpkin;
  • 500 g pork ribs;
  • 2 potatoes;
  • 2 onions;
  • 2 carrots;
  • 2 tomatoes;
  • 3 teaspoons of mustard seeds;
  • 3 bay leaves;
  • salt, pepper, vegetable oil.

Method for making rustic lentil stew with ribs

We clean two large onions, chop finely. Pour 2-3 tablespoons of odorless vegetable oil into a large saucepan, throw in the onion, sprinkle with salt to make the juice stand out. Pass the onion over moderate heat until it is almost transparent, making sure it does not burn.

Saute the onion over moderate heat
Saute the onion over moderate heat

Cut the carrots into thin strips, add to the onion. At this point, you can cover the pot with a lid to soften the carrots and brown them quickly.

Cook the carrots for about 10 minutes.

Next, pour the grains of black mustard into the pan, put the laurel leaves, freshly ground black pepper. Fry vegetables with spices for a few minutes.

Cut out the stem from the tomatoes, cut the vegetables into small cubes, and throw them into the pan. Tomatoes can be substituted for tomato puree or paste.

Add carrots and cook for about 10 minutes
Add carrots and cook for about 10 minutes
Fry vegetables with spices for a few minutes
Fry vegetables with spices for a few minutes
Add tomatoes
Add tomatoes

Cut the rib plate into separate ribs, put the ribs in a saucepan.

Put the ribs in the pan
Put the ribs in the pan

Fry the meat until golden brown over high heat.

Peel the pumpkin, remove the seeds. Cut the pulp into cubes, add to the rest of the ingredients.

Pre-soak lentils in cold water, rinse thoroughly. Add the washed lentils to the pot.

Fry the meat over high heat
Fry the meat over high heat
Add pumpkin
Add pumpkin
Add washed lentils to the pan
Add washed lentils to the pan

Pour in about 2 liters of hot water or broth, salt to taste, bring to a boil over high heat. Then we reduce the gas, close the lid tightly and cook on low heat for 1 hour. After half an hour, put the potatoes cut into large cubes in a saucepan.

Usually this time is enough, but I advise you to try it, you need the meat to easily separate from the bones, so it may take a little more time.

Add hot water, bring to a boil and cook over low heat for 1 hour. After half an hour, add the potatoes
Add hot water, bring to a boil and cook over low heat for 1 hour. After half an hour, add the potatoes

Pour hot rustic lentil stew with ribs into plates and serve with a slice of fresh rye bread. Bon Appetit.

Serving hot rustic lentil stew with ribs on the table with a slice of fresh rye bread
Serving hot rustic lentil stew with ribs on the table with a slice of fresh rye bread

I cooked this dish based on Indian cuisine, if you like spicy, then along with mustard, you can add a chili pod and finely chopped ginger root (3-4 centimeters of root).

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