Spare Ribs and Sausages with Lentils

Porc aux lentilles

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


  • 4 very meaty spare ribs (500 g) cut into short lengths by the butcher, or 500 g lean belly of pork cut into large pieces
  • 4 large


Heat 1 or 2 tablespoons of olive oil in a casserole and brown the spare ribs or pork belly and sausages all over. Remove them to a dish and soften the onion and carrots in the same oil for 10 minutes. Add the garlic, leek and herbs and cook gently for a further 5 minutes.

Dissolve the tomato purée in the stock.

Stir the lentils into the meat pan and when they are well coated wit