Rustic Pork and Lentil Stew with Vegetables and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours

Quick Ingredients

• 2 lb (907 g) boneless pork shoulder, cut into 1 1/2-inch cubes
• 1 1/4 cups (250 g) dried brown or green lentils, rinsed and picked over
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 6 cups (1.42 L) low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp red wine vinegar (or lemon juice), to finish
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Season pork with salt and pepper; heat olive oil in a Dutch oven over medium-high heat.
• 2. Sear pork in 2 batches until browned, 3–4 minutes per side; transfer out.
• 3. Sauté onion, carrot, and celery with a pinch of salt until softened, 6–8 minutes.
• 4. Stir in garlic, tomato paste, thyme, rosemary, and paprika; cook 1 minute.
• 5. Add broth, lentils, bay leaf, and pork (plus juices); bring to a boil, then reduce to a low simmer.
• 6. Simmer partially covered until pork is tender and lentils are creamy but intact, 70–85 minutes; stir occasionally.
• 7. Remove bay leaf; finish with vinegar, adjust seasoning, rest 5 minutes, and serve (parsley on top if you like).

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Why You’ll Love This Recipe

• Big, rustic comfort: Tender pork and earthy lentils make a hearty, stick-to-your-ribs stew.
• One pot: Everything builds in a single Dutch oven for deep flavor and easier cleanup.
• Meal-prep friendly: It reheats beautifully and tastes even better the next day.
• Flexible: Easy to adjust thickness, seasoning, and vegetables based on what you have.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 4 garlic cloves, fresh parsley (optional)
• Dairy: None (optional: crusty bread with butter for serving)
• Pantry: Dried brown or green lentils, olive oil, tomato paste, low-sodium chicken broth, bay leaf, dried thyme, dried rosemary, smoked paprika, kosher salt, black pepper, red wine vinegar (or lemon juice)
• Meat: 2 lb boneless pork shoulder

Full Ingredients

Main stew

• Boneless pork shoulder: 2 lb (907 g), cut into 1 1/2-inch cubes
• Kosher salt: 1 1/2 tsp, plus more to taste
• Black pepper: 1/2 tsp, plus more to taste
• Olive oil: 2 tbsp
• Yellow onion: 1 large (about 10 oz / 283 g), diced
• Carrots: 2 medium (about 6 oz / 170 g total), diced
• Celery: 2 stalks (about 4 oz / 113 g total), diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tbsp
• Smoked paprika: 1 tsp
• Dried thyme: 1 tsp
• Dried rosemary: 1/2 tsp
• Dried brown or green lentils: 1 1/4 cups (250 g), rinsed and picked over
• Low-sodium chicken broth: 6 cups (1.42 L)
• Bay leaf: 1

To finish and serve

• Red wine vinegar (or lemon juice): 1 tbsp
• Fresh parsley: 2 tbsp chopped (optional)
• Optional serving ideas: crusty bread, cooked rice, or mashed potatoes

Step-by-Step Instructions

Step 1: Prep and season

Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.

Pat the pork dry with paper towels (this helps it brown). Season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Sear the pork for deep flavor

Place a large Dutch oven (5–7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add half the pork in a single layer (don’t crowd the pan). Sear until richly browned, about 3–4 minutes per side. Transfer browned pork to a plate and repeat with the remaining pork.

If the bottom of the pot looks very dark (not just browned), reduce the heat slightly before the next step.

Step 3: Sweat the vegetables

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring often, until the onion softens and turns translucent, about 6–8 minutes.

As the vegetables release moisture, use your spoon to scrape up the browned bits from the bottom of the pot. Those bits are concentrated flavor for the stew.

Step 4: Bloom the aromatics and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly.

Stir in the 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Cook for 1 minute, stirring, until the tomato paste darkens slightly and smells roasted.

Step 5: Add broth, lentils, and pork

Pour in the 6 cups chicken broth and stir well, scraping the bottom of the pot to fully release any browned fond.

Add the rinsed lentils, 1 bay leaf, and the seared pork (plus any juices on the plate). Increase heat to high and bring to a boil, about 5–8 minutes.

Step 6: Simmer until tender and rustic

Once boiling, reduce heat to maintain a low simmer (small, steady bubbles). Cover the pot with the lid slightly ajar and simmer until the pork is fork-tender and the lentils are creamy but still mostly intact, 70–85 minutes.

Stir every 15–20 minutes, especially near the end, to prevent lentils from sticking to the bottom. If the stew gets thicker than you like, stir in additional broth or water, 1/4 cup (60 ml) at a time.

Step 7: Finish, adjust, and serve

Turn off the heat. Remove and discard the bay leaf.

Stir in 1 tbsp red wine vinegar (or lemon juice). Taste and adjust with additional salt and pepper as needed. Let the stew rest for 5 minutes so the broth slightly thickens and flavors settle.

Ladle into bowls and top with chopped parsley if using. Serve hot with crusty bread, rice, or mashed potatoes.

Pro Tips

• Brown in batches: Crowding the pot makes the pork steam instead of sear. A good sear is the quickest way to add “slow-cooked” flavor.
• Choose the right lentils: Brown or green lentils hold their shape best for stew. Avoid red lentils here; they break down and turn the stew mushy.
• Control thickness easily: For thicker stew, simmer uncovered for the last 10 minutes. For thinner stew, add broth or water in small splashes.
• Don’t skip the vinegar: That small acidic finish wakes up the pork and lentils and keeps the stew from tasting flat.
• Make it extra tender: If your pork isn’t tender at the 70–85 minute mark, keep simmering. Pork shoulder becomes tender with time, not higher heat.

Variations

• Herby tomato version: Add 1 can (14.5 oz / 411 g) diced tomatoes with the broth for a brighter, more tomato-forward stew (reduce broth to 5 cups so it doesn’t get too thin).
• Smoky ranch-style: Add 4 oz (113 g) diced smoked bacon at the start (render first, then sear pork in the bacon fat).
• Spicy and warm: Add 1/4 tsp cayenne or 1/2 tsp crushed red pepper flakes with the paprika.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for 4 days in the refrigerator.

To reheat: warm gently on the stovetop over medium-low heat until steaming hot, about 10–15 minutes, stirring occasionally. Add a splash of broth or water if it thickened in the fridge.

To freeze: portion into freezer-safe containers, leaving a little headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 38 g protein, 38 g carbs, 22 g fat, 12 g fiber, 780 mg sodium.