Pork Stewed With Lentils and Celery
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces smoked slab bacon, diced
- 1½pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
- 1cup finely diced celery
- ½cup finely diced shallots
- ½tablespoon dried sage
- Salt and ground black pepper
- ½cup dry red wine
- 2cups chicken stock
- ½ounce dried porcini
- ¾cup French or Umbrian lentils
- ½cup heavy cream
- 3tablespoons chopped celery leaves
Nutritional analysis per serving (4 servings)
702 calories; 39 grams fat; 17 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 46 grams protein; 1053 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
- Step 2
Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
- Step 3
Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.
Private Notes
Comments
Earthy and quite tasty. Good autumnal fare.
Used all ingredients in specified amounts but used an Instant Pot. After adding stock and lentils, cooked at high pressure for 15 min followed by a natural pressure release which took 30 min. Finished with cream, simmering a few minutes uncovered on Sauté Low setting. Came out great.
Delicious. The lentils were done before the pork was completely tender, so next time I would add the lentils 15 minutes after adding the pork back in.
I also add the lentils a bit later than the recipe calls for. I'm convinced that this delicious stew would win over even people who claim not to like celery. It's rich and surprisingly elegant for such a simple dish. Great on a chilly winter evening.
This stew was so far above most NYT recipes in quality - savory, with a perfect balance between comforting depth and light touch. Brava!
I love this recipe and have made it over a dozen times now. The only issue I have is that the lentils never cook through in that hour that it simmers. I have upped the chicken stock an additional 1/4 cup which still hasn’t helped. So I find it so interested that so many people are delaying the addition of the lentils.
The time it takes to cook lentils depends on how old they are -- the older they are, the longer it takes for them to be done. If it's taking more than an hour to cook lentils, I'd find another place to buy them.
Swapped lean smoked cubed speck for the bacon and doubled the portion, gave great smokiness and depth. Traded Greek yogurt for heavy cream and the tanginess gave a lovely “bright”counterpoint. Everyone (including picky 10 year-old) LOVED it! Will make this a regular part of the repertoire!
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