COLOMBIAN STYLE LENTILS WITH SMOKE RIBS
- 2 days ago
- 2 min read
Lentils are one of those dishes that save any day! Easy, comforting, and no soaking needed. If you have a pressure cooker, they're ready in no time!
This time I craved flavorful lentils, but not just any: with smoked ribs. Living in Germany is a blessing for this, as Germans know their pork. I use Kassler (or Kasseler), cured and smoked ribs – almost identical to Colombian ones, just missing those tropical landscapes I miss so much 😉 You find the cuts in any traditional supermarket: ribs with or without bone, neck or smoked loin.
Every home has its version – some with white onion and paprika, others with potato – but today I'll share mine, just as I made it in my Berlin kitchen.
Ingredients
(for 4-6 servings):
For the sofrito:
4 large tomatoes, grated
4 green onions, finely chopped
2 garlic cloves, finely chopped
1 tsp salt (or to taste)
1 tsp cumin (or to taste)
½ tsp turmeric
1 tsp ground cilantro (optional)
1 tsp sweet paprika
For the colombian style lentils:
500 g lentils (I use Spanish brown ones, larger size)
2 carrots, diced
700 g Kassler ribs (Dicke Rippen)
1 tbsp salt at the end (or to taste)
Zubereitung Schritt für Schritt:
Sear the ribs: Remove the bone from the ribs and cut into cubes. In the pot you'll use to cook the lentils, add 1 tsp vegetable oil and sear the ribs until golden. Add the bone too and sear it. Remove everything and reserve.
Make the sofrito: In the same pot, add 1 tbsp vegetable oil. Sauté the onions over medium heat with the chopped garlic and add the tsp of salt to release juices. Cook **until translucent. Tip: chop everything finely for a juicy, flavorful sofrito. Add the grated tomato and let the mixture boil.
Combine everything: Add the diced carrots and lentils. Put back the seared bones (I reserve the meat to serve separately). Stir well and cover with water – eyeball it, about 1 cm above the lentils (honestly, I always do it this way and it works great).
Cook according to your pot:
Instant Pot: High for 8-10 minutes.
Traditional pressure cooker: 10-15 minutes.
Regular pot: 30-45 minutes, stirring occasionally until soft. (Note: I use Spanish brown lentils, larger than pardina ones. In a regular pot, stir and check until tender.)
Season and thicken: Adjust with salt and spices. If too liquid, scoop some broth with lentils, blend, and return to the pot.
Serve with love: Heat the reserved meat in the oven or airfryer on medium. Serve lentils with rice, salad, and fried ripe plantain, my favorite way.
Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany
