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LUENGO ORIGEN LENTILS WITH IBERICO RIBS

An original recipe from our supplier of dried beans and pulses, Luengo.
READY IN

1 hour 50 minutes

COOKING TIME

50 minutes

PREP TIME

Soak lentils for 1 hour

SERVES

Serves 4

ingredients

  • 400g Luengo Origen dried lentils
  • 400g Iberian pork spare ribs
  • 2 tablespoons olive oil
IN STOCK
  • 3 garlic cloves
  • 1 large onion
  • 2 red bell peppers in dice
  • 1 teaspoon paprika
IN STOCK
  • 1 bayleaf
  • 100 ml white wine
  • 1 L vegetable or chicken stock
  • salt
  • pepper

METHOD

  1. Soak the lentils in mineral or filtered water for an hour. 
  2. In a deep saucepan fry the ribs in the olive oil until brown. Remove from the pan and reserve.
  3. Fry the vegetables and the bayleaf in the same oil. After a few minutes, add the paprika and stir to stop it from burning.
  4. Add the white wine and cook for a few minutes to allow the alcohol to evaporate.
  5. Add the drained lentils followed by the stock.
  6. Simmer for 40 minutes until done.

ingredients

  • 400g Luengo Origen dried lentils
  • 400g Iberian pork spare ribs
  • 2 tablespoons olive oil
IN STOCK
  • 3 garlic cloves
  • 1 large onion
  • 2 red bell peppers in dice
  • 1 teaspoon paprika
IN STOCK
  • 1 bayleaf
  • 100 ml white wine
  • 1 L vegetable or chicken stock
  • salt
  • pepper
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