Lentejas Pardina con costillas, calabacín y pencas de remolacha

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Lentejas Pardina con costillas, calabacín y pencas de remolacha. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Lentejas Pardina con costillas, calabacín y pencas de remolacha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentejas Pardina con costillas, calabacín y pencas de remolacha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lentejas Pardina con costillas, calabacín y pencas de remolacha is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lentejas Pardina con costillas, calabacín y pencas de remolacha estimated approx 1 h. 55 min..

To get started with this particular recipe, we have to first prepare a few components. You can have Lentejas Pardina con costillas, calabacín y pencas de remolacha using 15 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Lentejas Pardina con costillas, calabacín y pencas de remolacha:

1. 200 gr. lentejas Pardina
2. 300 gr. costillas de cerdo cortadas en trozos pequeños
3. 1 calabacín
4. 5 pencas remolacha sin hilo con las hojas si esta en buen estado
5. 1 zanahoria
6. 1 pimiento amarillo
7. 1 cebolla mediana
8. 1 diente ajo
9. 2 cm. raíz de jengibre
10. 3 cucharadas aceite de oliva virgen extra
11. 2 cucharadas tomate frito
12. al gusto hierbas arómaticas
13. granos pimienta negra
14. 1 hoja seca de laurel
15. sal gruesa de roca

Instructions to make to make Lentejas Pardina con costillas, calabacín y pencas de remolacha

1. Pela la cebolla, los dientes de ajo, la zanahoria y la raíz de jengibre. Pica la cebolla, el ajo, la zanahoria y trocea el pimiento amarillo. Lava y despunta el calabacín y córtala en dados no muy grandes. Lava y pica las pencas de remolacha con las hojas.
2. Vierte el aceite en una cazuela y colócala sobre fuego. Espolvorea los trozos de costilla consal y acomodarlas en la cazuela. Añade el diente de ajo entero, la raíz de jengibre entero y la hoja de laurel rota en dos trozos. Remueve a menudo hasta sellar la carne.
3. Añade la cebolla, el pimiento amarillo y la zanahoria y remueve de vez en cuando hasta que empieza a tomar color las hortalizas. Añade el tomate frito y remueve 2 minutos más. Espolvorea las herbas arómaticas elegidas y remueve.
4. Cubre bien la carne con agua. Cuando empieza hervir, baja el fuego, tapa y deja cocinar 45 minutos.
5. Pasados los 45 minutos, añade las lentejas de Pardina lavada, remueve y cuando empieza a hervir, baja el fuego, tapa y deja cocinar 35 minutos más mientras rectifiques de salpimenta.
6. Pasados los 35 minutosde cuando hemos puesto las lentejas, añadimos el calabacín y las pencas de remolacha con las hojas. Dejamos cocinar 10 minutos más. Al largo de cocción si hace falta, puedes añadir más agua caliente para no para la cocción. Aparta del fuego y buen provecho!!!!

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