This Pork and Lentil Stew is a deeply comforting one-pot meal that transforms affordable ingredients into a spectacularly hearty dish. The pork becomes meltingly tender while the lentils soak up rich, savory flavors for a soul-satisfying result. It’s the perfect warm hug on a chilly evening and makes fantastic leftovers.
Nothing beats a great Pork and Lentil Stew. Whether you're a fan of Stew or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Pork and Lentil Stew
- Ultimate comfort food: Rich, hearty, and deeply satisfying.
- Budget-friendly & great leftovers: Tastes luxurious and improves overnight.
- Hands-off cooking: The stove does most of the work.
- Wonderfully adaptable: Welcomes creative tweaks and substitutions.
Ingredients & Tools
- 1.5 lbs (680 g) pork shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large leek, white and light green parts only, thoroughly washed and sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup (200 g) brown or green lentils, rinsed
- 6 cups (1.4 L) chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Notes: Use a good quality broth for best flavor. Don’t skip the smoked paprika—it adds a subtle, smoky depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 15 g |
| Carbs: | 38 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called Boston butt) is ideal for stewing. It has a good amount of marbling, which breaks down during the long, slow cook, resulting in incredibly tender, flavorful meat. Avoid lean cuts like pork loin, as they can become tough and dry.
- Don’t rush the browning. This is the single most important step for building a deep, rich flavor base. Take your time to get a good, dark sear on the pork in batches. Those browned bits at the bottom of the pot are pure flavor gold.
- To rinse or not to rinse lentils? Always give your lentils a quick rinse in a fine-mesh sieve. This washes away any dust or debris. You don’t need to soak them, which makes this a wonderfully quick-cooking legume for a hearty stew.
- The power of umami. That tablespoon of tomato paste might seem small, but it’s a powerhouse. Let it cook for a minute with the vegetables to caramelize slightly. This simple step adds a wonderful savory-sweet complexity to the entire dish.
How to Make Pork and Lentil Stew
Step 1: Pat the pork shoulder cubes completely dry with paper towels—this is crucial for getting a proper sear, not a steam. Season generously with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Working in two batches to avoid crowding the pan, add the pork and sear until deeply browned on all sides, about 5-7 minutes per batch. Transfer the browned pork to a clean plate and set aside.
Step 2: Reduce the heat to medium. To the same pot, add the diced onion, leek, carrots, and celery. You’ll notice all those lovely browned bits from the pork will start to loosen and mix with the vegetables. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for one more minute, until fragrant.
Step 3: Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Let it cook for about a minute, stirring just the paste, until it darkens slightly and smells sweet. This quick caramelization makes a world of difference. Now, stir the tomato paste into the vegetable mixture.
Step 4: Return the seared pork and any accumulated juices back to the pot. Add the rinsed lentils, broth, bay leaf, dried thyme, and smoked paprika. Give everything a good stir, scraping the bottom of the pot to incorporate all those flavorful bits.
Step 5: Bring the stew to a lively boil, then immediately reduce the heat to low to maintain a gentle, steady simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer for about 1 hour to 1 hour 15 minutes, stirring occasionally.
Step 6: You’ll know it’s done when the pork is fork-tender and practically falling apart, and the lentils are soft and creamy. The stew should have thickened nicely. If it seems a bit too thin for your liking, you can simmer it uncovered for another 10-15 minutes to reduce further. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Remove the pot from the heat and fish out the bay leaf. Let the stew sit for about 5-10 minutes before serving—this allows the flavors to settle and meld even more. Ladle into bowls and garnish with a generous sprinkle of fresh parsley for a bright, fresh finish.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Absolutely non-negotiable for sopping up every last bit of the delicious, savory broth. A warm, chewy baguette is perfect here.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, hearty depth of the stew, balancing the meal beautifully.
- Buttery mashed potatoes or polenta — For the ultimate comfort food experience, serve the stew ladled over a creamy, starchy base. It’s pure indulgence.
Drinks
- A medium-bodied red wine like a Syrah or Grenache — The fruity, peppery notes in these wines stand up to the robust flavors of the pork and smoked paprika without overpowering them.
- A dark, malty beer like a Brown Ale or Porter — The caramel and toasty notes in these beers mirror the deep, savory flavors in the stew, creating a wonderfully harmonious pairing.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, making each spoonful taste vibrant and new.
Something Sweet
- Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream are a classic, comforting follow-up to a savory stew, ending the meal on a perfect note.
- Dark chocolate pots de crème — These are rich, silky, and intensely chocolatey, offering a sophisticated and decadent finish that doesn’t require a huge portion.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness are a lovely, simple way to end the meal without feeling too heavy.
Top Mistakes to Avoid
- Mistake: Crowding the pan when browning the pork. If you add all the pork at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll miss out on all that beautiful, flavorful browning. I’ve messed this up before too, and it really does affect the final depth of flavor.
- Mistake: Underseasoning. Lentils and pork shoulder need a good amount of salt to truly shine. Be bold with your seasoning at the beginning and don’t forget to do a final taste and adjust at the end. The broth should taste vibrant and savory.
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will cause the lentils to break down too much and can make the pork tough. Keep the heat low and steady for the best texture.
- Mistake: Skipping the garnish. That fresh parsley isn’t just for color. Its bright, herbal flavor cuts through the richness of the stew and adds a necessary fresh layer. Don’t leave it out!
Expert Tips
- Tip: Make it a day ahead. Stews are almost always better the next day. The flavors have more time to meld and deepen. Simply cool it completely, store it in the fridge overnight, and gently reheat it on the stove the next day. You’ll be amazed at the difference.
- Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot while the stew simmers. It will dissolve and add an incredible layer of savory, umami richness.
- Tip: Thicken it without flour. If you prefer a thicker stew but want to keep it gluten-free, take a cup of the finished stew (mostly lentils and broth), blend it until smooth, and stir it back into the pot. It works like a charm.
- Tip: Build more flavor with a splash. When you add the broth, also add a splash of red wine or a tablespoon of balsamic vinegar. The acidity will brighten all the other flavors and add another dimension of complexity.
FAQs
Can I use a different type of lentil?
You can, but the cooking time will vary. Brown and green lentils hold their shape well, which is ideal for stew. Red lentils will break down much faster and create a thicker, more porridge-like consistency, which can be delicious but is a different texture. If using red lentils, reduce the simmering time to about 20-25 minutes.
Can I make this in a slow cooker?
Absolutely! After browning the pork and sautéing the vegetables in a skillet (don’t skip this step for flavor!), transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender. The lentils might be a bit softer this way, but it’s still wonderfully delicious.
How long will leftovers last?
This stew keeps beautifully. Store it in an airtight container in the refrigerator for up to 4 days. The lentils will continue to absorb liquid, so you may need to add a splash of broth or water when reheating to get it back to your desired consistency.
Can I freeze this stew?
Yes, it freezes exceptionally well! Cool it completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
My stew is too thin/thick. How can I fix it?
Too thin? Simmer it uncovered for an extra 10-20 minutes to allow more liquid to evaporate and the stew to reduce. Too thick? This usually happens with leftovers as the lentils absorb liquid. Simply stir in a little extra broth or water, a quarter cup at a time, until it’s back to the consistency you love.
Pork And Lentil Stew
Make this hearty Pork and Lentil Stew for a comforting one-pot meal. Tender pork & creamy lentils create a rich, savory dish. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 lbs pork shoulder (cut into 1-inch cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
-
1 large leek (white and light green parts only, thoroughly washed and sliced)
-
2 medium carrots (diced)
-
2 celery stalks (diced)
-
4 cloves garlic (minced)
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1 tbsp tomato paste
-
1 cup brown or green lentils (rinsed)
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6 cups chicken or vegetable broth
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1 bay leaf
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1 tsp dried thyme
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1 tsp smoked paprika
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the pork shoulder cubes completely dry with paper towels—this is crucial for getting a proper sear, not a steam. Season generously with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Working in two batches to avoid crowding the pan, add the pork and sear until deeply browned on all sides, about 5-7 minutes per batch. Transfer the browned pork to a clean plate and set aside.01
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Reduce the heat to medium. To the same pot, add the diced onion, leek, carrots, and celery. You’ll notice all those lovely browned bits from the pork will start to loosen and mix with the vegetables. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for one more minute, until fragrant.02
-
Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Let it cook for about a minute, stirring just the paste, until it darkens slightly and smells sweet. This quick caramelization makes a world of difference. Now, stir the tomato paste into the vegetable mixture.03
-
Return the seared pork and any accumulated juices back to the pot. Add the rinsed lentils, broth, bay leaf, dried thyme, and smoked paprika. Give everything a good stir, scraping the bottom of the pot to incorporate all those flavorful bits.04
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Bring the stew to a lively boil, then immediately reduce the heat to low to maintain a gentle, steady simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer for about 1 hour to 1 hour 15 minutes, stirring occasionally.05
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You’ll know it’s done when the pork is fork-tender and practically falling apart, and the lentils are soft and creamy. The stew should have thickened nicely. If it seems a bit too thin for your liking, you can simmer it uncovered for another 10-15 minutes to reduce further. Taste and adjust seasoning with more salt and pepper as needed.06
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Remove the pot from the heat and fish out the bay leaf. Let the stew sit for about 5-10 minutes before serving—this allows the flavors to settle and meld even more. Ladle into bowls and garnish with a generous sprinkle of fresh parsley for a bright, fresh finish.07
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