This lentil stew with rice and ribs is a dish that reminds me of my childhood. My grandmother used to prepare it in a huge iron pot, and the aroma filled the whole house. It was a family ritual, a moment of union and joy around the table. Although I now make it in the Thermomix, I try to maintain the essence of her recipe, that homemade and comforting flavor that I like so much. The lentils, the base of this stew, provide a smooth and creamy texture, as well as being an excellent source of protein and fiber. The rice, on the other hand, absorbs the flavors of the broth and gives consistency to the dish. The beef ribs are what make the difference, providing an intense and juicy flavor that is impregnated in all the ingredients. The onion, finely chopped and sautéed, is the aromatic base of the stew, while the potatoes, broken into irregular pieces, dissolve slightly during cooking, thickening the broth and providing a honeyed touch. The chorizo, with its smoky and spicy flavor, and the black pudding, with its intense and characteristic flavor, complete the set, adding complexity and depth to the flavor. The bay leaf, with its subtle and herbal aroma, enhances the flavors of all the ingredients. To prepare this stew in the Thermomix, it is important to follow the steps carefully. Soaking the lentils is essential to reduce cooking time and improve their digestibility. When sautéing the meat and onion, make sure that the temperature is adequate so that the meat browns slightly and the onion caramelizes, releasing its natural sugars. During the cooking of the lentils, it is important to use the spoon speed with left turn to prevent them from breaking and turning into puree. When adding the potatoes, rice and chorizo, make sure they are well distributed in the glass so that they cook evenly. The black pudding is added at the end to prevent it from falling apart and integrating too much into the stew. If you want to give a different touch to this stew, you can add other vegetables, such as carrots, peppers or zucchini. For a vegetarian or vegan version, you can replace the ribs with mushrooms or smoked tofu, and the chorizo and black pudding with smoked vegetables or seitan. You can also experiment with different spices, such as sweet or spicy paprika, cumin, oregano or thyme. This lentil stew with rice and ribs is served hot, accompanied by a good piece of homemade bread to dip in the broth. You can also add a fresh salad to balance the dish. If you have leftover stew, you can store it in the refrigerator for several days or freeze it to enjoy later. In fact, like many stews, it is even richer the next day. It can be reheated in the Thermomix or in a traditional pot. It can also be prepared in advance and left to rest in the refrigerator until serving time.

Lentil Stew with Rice and Ribs

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Description

Ingredients (12 ingredients)

Preparation (10 steps)

Soaking the lentils

Chopping the onion

Sautéing the meat and onion

Incorporation of lentils and bay leaf

Cooking the lentils

Preparation of the potatoes

Add potatoes, rice and chorizo

Final cooking of the stew

Incorporation of the black puddings

Salt adjustment and serving

Finished cooking? Great! 🎉

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