Multicooker lentil stew with smoked ribs

Name: Multicooker lentil stew with smoked ribs
Ingredients: 500 g smoked ribs; 1 medium celeriac (500 g); 1 can lentils (400 g net); 2 garlic cloves; 1 tablespoon oil; 250 ml water; 1 teaspoon sweet paprika; 15 g parsley

Diverse - Multicooker lentil stew with smoked ribs by Dafina P. - Recipia

Multicooker lentil stew with smoked ribs comes to the table hot, with a thickened sauce after 45 minutes of cooking. The lentils stay whole, and the celeriac sits in the smoky sauce beside a chili pepper. When choosing the ribs, I look for meat on the bone, not just a thick layer of fat. Prep: 15 minutes. Cook: 45 minutes. Total: 60 minutes. Serves: 4. About 390 kcal and 22 g protein per serving.

Ingredients

500 g smoked ribs
1 medium celeriac (500 g)
1 can lentils (400 g net)
2 garlic cloves
1 tablespoon oil
250 ml water
1 teaspoon sweet paprika
15 g parsley

Preparation

1. Cut the ribs into portions. Peel the celeriac and cut it into cubes; peel and chop the garlic, then drain the lentils. 2. Pour the oil into the multicooker pot and set it to Fry for 15 minutes. Once the oil is hot, add the ribs, then add the celeriac after 5 minutes. 3. Pour in the water and set it to Stew for 30 minutes. The sauce will start to simmer gently, and the celeriac will soften. 4. Add the paprika, parsley, lentils and garlic 5 minutes before the program ends. Let the program finish; the meat should be tender. 5. Unplug the appliance.

Notes

Leftovers keep in the fridge for up to 3 days; the sauce thickens as it cools and can be thinned with a little water when reheated. Use whatever herbs you have in the fridge: replace the 15 g of parsley with 15 g of lovage if that’s what you have on hand. I start the multicooker about an hour before the meal, so I have time to prepare everything too. Ribs with more meat give you heartier pieces; if the canned lentils are very soft, add them in the last minute. Put some bread on the table for the sauce.