Gaby
Ingredients:
2.5 cups of lentils
1.5 liters (about 6 cups) of canned tomatoes (peeled)
2 onions
2 carrots
2 parsley roots
1/4 of a celery root
1.1 lbs (500g) of pork ribs
1 teaspoon of cumin
3-4 cloves of garlic
3-4 tablespoons of olive oil
1 teaspoon (optional) of crushed dried chili pepper
1/2 teaspoon of hot paprika
1 teaspoon of marjoram
Salt
Rinse the lentils and soak them in cold water for a couple of hours to soften.
Wash the pork ribs, cut them into portions, and boil them to make a broth, adding the celery, 1 onion, 1 carrot, parsley, and thyme.
Once the broth is ready, strain it into a separate container, leaving only the ribs and vegetables.
Slice the second onion into half-rings, grate the carrot on a coarse grater, and transfer them to a deep skillet or pot (keeping in mind that you’ll need to add the lentils later). Sauté them in olive oil, and towards the end of cooking, add the minced garlic.
Drain any excess water from the lentils and add them to the sautéed vegetables, pouring in 1.5 liters of the prepared broth. Stir and cook until the lentils are tender. Since my lentils soaked overnight, they were ready in just 20 minutes.
Finally, add the crushed tomatoes, salt to taste, and paprika, mixing everything well.
If the lentils were cooked in the pot, add the ribs and vegetables from the broth; if they were cooked in the skillet, transfer everything from the skillet into the pot where the broth was made.
Bring the soup to the desired thickness, aiming for a very thick consistency. If needed, add more salt and bring it to a boil.
Finally, add the marjoram and chili pepper, and enjoy your meal!
