Claire Tansey

Recipe by

Claire Tansey

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Slow-Cooker Lentils & Ribs

Prep Time: 20 Minutes

Total time: 3 Hours 20 Minutes

Servings: 6

Inspired by traditional Quebecois baked beans, this recipe combines lentils with pork ribs, molasses, and brown sugar for classic comfort food flavour. Here, ribs act as almost a garnish to a hearty dish of satisfying lentils. Serve with a green salad and fresh bread.

Claire Tansey

Recipe by

Claire Tansey

View All

Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) green lentils

    1 (900 g/2 lbs) rack pork ribs

    1 onion, thinly sliced

    3 garlic cloves, thinly sliced

    1/3 cup (75 mL) molasses

    1/3 cup (75 mL) brown sugar

    3 Tbsp (45 mL) reduced-sodium soy sauce

    2 tsp (10 mL) dry mustard powder

    1/8 tsp (0.5 mL) allspice

    4 cups (1 L) water

    1/4 tsp (1 mL) salt


Directions

  1. Cover lentils with cold water and let stand for 10 minutes. Drain.
  2. Cut ribs into 2-rib sections. Scatter onions and garlic across the bottom of slow cooker insert. Add drained lentils and ribs.
  3. Whisk molasses with brown sugar, soy sauce, mustard powder, and allspice. Pour over ribs and lentils. Add water. Add additional water to make sure lentils are covered (but ribs do not have to be). Cover and cook for 3-4 hours on high, or until ribs and lentils are very tender.
  4. Remove lid and stir in salt. Let stand uncovered, 5-10 minutes before serving.

Quick Tip: For additional flavour and colour, brush ribs with braising liquid and broil 2-5 minutes or until glazed and dark brown.


Nutritional Information

  • Serving Size: 1-2 rib section + 3/4 cup (175 mL) lentils
  • Per serving:
  • Calories 650
  • Total Fat 26 g
  • Saturated Fat 9 g
  • Cholesterol 105 mg
  • Carbohydrates 64 g
  • Dietary Fibre 10 g
  • Sugar 28 g
  • Protein 43 g
  • Sodium 450 mg
  • Potassium 1180 mg
  • Folate 2 mcg