Lentil stew with sausage, ribs, and pork neck

Name: Lentil stew with sausage, ribs, and pork neck - Malvina I.
Ingredients: 500 g lentils; 2 large onions; 2 carrots; 1 parsnip; a slice of kohlrabi; a slice of celery root; a piece of kabanos sausage; 300 g neck of pork; 6 pieces of pork ribs; 100 ml oil; salt to taste; pepper to taste; 200 ml tomato juice; sweet paprika

Meat - Lentil stew with sausage, ribs, and pork neck by Malvina I. - Recipia

Last winter, I started cooking lentils after hearing how popular they are in Spain. I hadn't used them much before, but I found them to be an interesting combination of peas and beans. Since then, I've made this lentil dish with sausages, pork neck, and bacon several times, and each time it turned out hearty and delicious. Quick Info Total time: about 2 hours Preparation time: 40 minutes Cooking time: 1–1.5 hours (depending on meat and lentils) Servings: 6–8 Difficulty: easy to medium Recipe type: family meal, main course, winter Ingredients 500 g dried lentils 2 large onions 2 carrots 1 parsnip a slice of kohlrabi a slice of celery root 1 piece of kabanos sausage 300 g pork neck (sliced) 6 pieces of pork belly (about 200–300 g) 100 ml oil (sunflower oil) salt, to taste pepper, to taste 1 teaspoon sweet paprika 200 ml tomato juice Preparation Method 1. Rinse the lentils in several waters and soak them for 30 minutes. Drain well. 2. Place the lentils in a pot with fresh water (without salt), enough to cover them by about two fingers. Boil until they start to soften, but not fully cooked – about 20–30 minutes. Drain the lentils and set aside. 3. While the lentils are boiling, peel and chop the onion, carrots, parsnip, kohlrabi, and celery into small cubes. 4. Cut the sausage and pork neck into suitable slices. Leave the bacon whole or cut it according to your preference. 5. Heat the oil in a large pot and add the pork neck, bacon, and sausage to brown over medium heat. Stir occasionally to ensure even coloring. 6. Add the chopped vegetables to the meat. Sauté everything together for another 3–4 minutes until the vegetables start to soften slightly. 7. Sprinkle in salt, pepper, and sweet paprika. Mix well. 8. Pour in 2 cups of hot water (about 500 ml) to cover the mixture. Put the lid on and let it simmer on low heat until the vegetables and meat are cooked (about 35–45 minutes). 9. When the meat is tender, add the partially cooked lentils and tomato juice. If needed, add more hot water to ensure everything is covered. 10. Let it simmer on low heat, covered, for another 10–15 minutes to combine the flavors and thicken the sauce. Taste for salt and pepper. 11. Turn off the heat and let the dish sit covered for 10 minutes before serving. Why I Make This Recipe Often Lentils cook relatively quickly compared to other legumes and are very filling. The combination of meat, sausage, and bacon gives it a rich flavor. It's especially practical in winter or when you want a heartier meal. Tips and Variations Tips If the lentils are older, soak them a bit longer. Do not add salt to the water when boiling lentils, as this can make them tough. After adding the tomato juice, check to ensure it doesn’t stick to the bottom – lentils can catch quickly. If you want the dish to be more soupy, add extra hot water at the end. Substitutions You can also use green or brown lentils; the cooking time may vary slightly. Instead of pork neck, you can use shoulder or pork chop. The kabanos sausage can be replaced with any smoked sausage of your choice. Variations For a vegan version, omit the meat, bacon, and sausage. Use only vegetables, perhaps more celery, and a bit of smoked paprika. You can also add some crushed garlic at the end for a more intense flavor. Serving Suggestions Serve hot, with pickles or seasonal salad. It also pairs well with wild garlic and tomato salad, especially in spring. Frequently Asked Questions What type of lentils should I use? Green or brown lentils work best, as they hold their shape when cooked. Red lentils cook faster but tend to break apart, so I don't recommend them here. Can it be made without meat? Yes, you can make lentil stew with just vegetables. You might want to add a bit more oil and include more root vegetables for flavor. How salty should it be? Salt is added to taste, but don't add it to the water when boiling the lentils; only add it when mixing everything with the vegetables and meat. If I don’t have bacon, can I use something else? You can use just pork neck and sausage or another type of smoked meat. The dish will still be delicious, just with a slightly less smoky flavor. Nutritional Values Estimated for a medium serving (with meat, sausage, and lentils): Calories: approximately 400–500 kcal Protein: 25–30 g Carbohydrates: 35–40 g Fat: 18–22 g Values depend on the ratio of meat, bacon, and sausage. Lentils are quite high in protein and fiber. Storage and Reheating Lentil stew stores well in the fridge in a sealed container for 2–3 days. It can be reheated on the stove or in the microwave, with a little added water if it has thickened too much. I do not recommend freezing, as lentils can become grainy upon thawing.

Lentil stew with sausage, ribs, and pork neck

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