Pork Stewed With Lentils and Celery Recipe (2024)

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.

I've made this a few times now, always pleased with the result. Guests like it: it's a bit unusual but very homey and satisfying. Make sure the pork is not too lean. Good made the day before serving (celery leaves added at last minute).

This knocked our socks off. Made per recipe with one exception: soaked the dried porcinis (worried about grit, etc.) and replaced 1/2 cup of the chicken broth with strained soaking liquid--it has lots of flavor. Cooked 1 hour and everything was perfectly done. Interesting that you can't discern the celery, sage, wine, or bacon--it all melds into a deep, savory singularity. Served on soft goat cheese grits. Outstanding.

Delicious. I normally find that pork butt takes about 2 hours to get nice and soft (I make a lot of recipes with 1 inch cubes braising in liquid ) and and my lentils take about 25 minutes so I waited to put in the lentils until later. I skipped the cream as dairy and I do not get along and the recipe was still amazing. I took the suggestion of another reviewer and served over polenta. It was restaurant quality. Even my son who likes neither lentils nor polenta had seconds.

I used white wine instead of red and it turned out delicious still. My whole family, including our four year old, enjoyed it.

I've made this a couple of times with chicken thighs instead of pork. Easy and delicious.

Very flat. Made it exactly as written. Here's the problem: Pork? Dark. Lentils? Dark. Porcini? Dark. Nice flavors, but there's nothing in this recipe to balance those dark flavors. After tasting it, I realized that it SCREAMS for diced carrots and maybe even a little garlic or thyme or bay leaf to round it out. And perhaps dust it with a bit of lemon zest and parsley? It's edible, for sure, but very unexciting as written. Proceed with caution. :-)

A great dish! I added the lentils 15 min after the pork and frozen peas at the end for color. I may had a red bell pepper or carrots next time as well as the peas to brighten up the finished dish. The chicken stock evaporated early, so check midway through cooking and add more as needed. I didn’t do that, so I used sherry to deglaze the bottom of the pan. This doesn’t have as much liquid as a stew, but that didn’t matter. It’s a really good, hearty dish!

Delicious. Prepared recipe exactly as written, except forgot to add the heavy cream at the end. Single recipe fed three adults each one large serving. Would definitely make again!

Delicious! I had pre-cooked lentils, so added them very late in the process when the pork was quite tender. It was so rich, I added a bunch of Swiss chard and cooked that down in the stew.. I seem to have found go-to comfort food for the winter.

I didn't have any bacon so substituted smoked ham, after the sautee, threw it into a crockpot on high for 3 hours, then added regular lentils (what was on hand) and served over grilled white corn grits. Super tasty! Will make again

Can be made without the pork or even substitute chicken thighs. Also benefits from a smashed garlic clove, if you like. Cream is also up to your preference.

Was good, if a bit dry for my taste. Had to add water a couple of times during the hour it cooked covered.

Delicious! I had pre-cooked lentils, so added them very late in the process when the pork was quite tender. It was so rich, I added a bunch of Swiss chard and cooked that down in the stew.. I seem to have found go-to comfort food for the winter.

Very flat. Made it exactly as written. Here's the problem: Pork? Dark. Lentils? Dark. Porcini? Dark. Nice flavors, but there's nothing in this recipe to balance those dark flavors. After tasting it, I realized that it SCREAMS for diced carrots and maybe even a little garlic or thyme or bay leaf to round it out. And perhaps dust it with a bit of lemon zest and parsley? It's edible, for sure, but very unexciting as written. Proceed with caution. :-)

Delicious. Prepared recipe exactly as written, except forgot to add the heavy cream at the end. Single recipe fed three adults each one large serving. Would definitely make again!

Because of COVID I adapted this recipe - I used odds and ends of pork from my freezer (ground pork and Italian hot sausage). I (more than) doubled the celery and shallots (actually onions, it’s what I had), also doubled the lentils and broth and seasoning and used Trader Joe’s mushroom umami seasoning instead of porcinis. This was still delicious and I think if I make it again I’ll add even more lentils. It was great.

Also skipped the bacon and used regular brown lentils.

This was delicious on a cold Wisconsin evening. Even my husband who hates mushrooms loved it; I wrapped the mushrooms in cheese cloth to give broth that yummy earthy flavor but could easily remove. I didn’t have dried porcini but used dried shiitake instead. Didn’t have scale to weight but based on a quick google search 1/2 cup is about equal to .5 oz.

A great dish! I added the lentils 15 min after the pork and frozen peas at the end for color. I may had a red bell pepper or carrots next time as well as the peas to brighten up the finished dish. The chicken stock evaporated early, so check midway through cooking and add more as needed. I didn’t do that, so I used sherry to deglaze the bottom of the pan. This doesn’t have as much liquid as a stew, but that didn’t matter. It’s a really good, hearty dish!

Loved recipe! Made with ground pork (leftover from failed wonton), used Asian dried mushrooms, forgot to use the cream. Will definitely try again. Had a hard time finding celery leaves.

I am a fan of celery hence my interest in this recipe. It is different but good comfort food. No dried porcini was available so I made it without. I will be curious to see how it tastes with the porcini.

What can I substitute for the dried porcini?

I've made this a couple of times with chicken thighs instead of pork. Easy and delicious.

Easy, earthy and delicious. Prep time was actually only about 30-40 minutes with the last hour or so somewhat unattended. I used some leftover prosciutto instead of bacon, Asian dried mushrooms instead of porcini, brown lentils and omitted the cream for a healthier, low fat version. Will definitely make again.