Rustic Pork Stew with Carrots and Lentils (Hearty One-Pot Comfort Food)
There’s nothing quite like a slow-simmered pork stew to bring warmth and comfort to a cold day — and this classic French-inspired pork with carrots and lentils is one of the most nourishing, satisfying dishes you can make at home. Deeply flavorful and packed with protein, it combines tender pieces of pork with sweet carrots, aromatic onions, creamy lentils, and a rich tomato-infused broth for a dish that’s rustic yet refined.
This recipe is based on the version I shared in my YouTube video, but I’ve made a few important improvements here to make it even more foolproof and delicious. The cooking times are better balanced, the proportions of liquid and seasoning are optimized, and a few technical tips will ensure you get perfect texture every time. The result is a deeply flavorful one-pot stew that’s ideal for cozy weeknights or weekend meal prep — and it tastes even better the next day.
Why You’ll Love This Pork, Carrot & Lentil Stew
- 🥘 One-Pot Wonder: Everything cooks together in one pot for easy cleanup.
- 🍖 Two Cuts of Pork for Perfect Texture: Tenderloin stays juicy while shank becomes fall-apart tender.
- 🫘 Nutritious & Balanced: Protein-packed lentils, fiber-rich vegetables, and slow-cooked meat in a tomato-rich broth.
- 🍁 Cold-Weather Classic: Perfect for cozy nights in Canada or hearty winter meals across the U.S. and beyond.
- 🍷 Meal Prep Friendly: Keeps beautifully for 3–4 days and tastes even better reheated.
Ingredients (6–8 servings)
Meat
- 1 pork tenderloin (~600 g), trimmed
- 800 g – 1 kg pork shank (jarret), cut into large chunks
- 200 g smoked bacon, diced
Vegetables & Aromatics
- 2 medium red onions, thinly sliced
- 6–8 carrots, scrubbed and sliced on the diagonal (no need to peel)
- 4–6 garlic cloves, chopped
- 500 g green or brown lentils, rinsed and picked over
Liquids & Base
- 800 ml crushed tomatoes
- 1.2 L chicken stock (plus more as needed)
Seasoning
- 4–6 g ground cumin (~1–1½ tsp)
- Salt and freshly cracked black pepper, to taste
Step-by-Step Instructions
1. Prep the Meat
Start by trimming the pork tenderloin. Remove any silver skin or tough membranes with a sharp paring knife. Cut the shank into large, hearty chunks — about 5 cm pieces — and dice the smoked bacon.
This combination of cuts is key: the tenderloin cooks quickly and stays juicy, while the shank slowly breaks down into rich, melt-in-your-mouth pieces.
2. Render the Bacon
Place the diced bacon in a large, heavy pot over medium-low heat. Cook slowly to render out the fat until the pieces turn golden and crisp. This flavorful fat will be your cooking base for the rest of the dish.
Remove the bacon with a slotted spoon and set aside, leaving 2–3 tbsp of the rendered fat in the pot.
3. Sear the Pork
Turn the heat to medium-high. Sear the pork shank pieces in batches until well browned on all sides. Don’t overcrowd the pan — good browning adds essential depth to the sauce.
Once seared, remove the shank and set aside. Repeat the process with the pork tenderloin, but only sear briefly — about 2 minutes per side — then remove it as well. (It will cook later in the broth.)
4. Sauté the Aromatics
In the same pot, add the sliced onions and sauté until lightly caramelized, about 8–10 minutes. Add the garlic and cook for another minute. Stir in the sliced carrots and cook 5 minutes more, allowing them to develop a light golden color.
5. Deglaze and Build the Base
Pour a splash of chicken stock into the pot to deglaze, scraping up all the flavorful browned bits from the bottom. Then return the seared pork shank and bacon to the pot.
Add the crushed tomatoes, the rest of the stock, and the cumin. Season lightly with salt and pepper (you can adjust more later).
6. Add the Lentils
Stir in the rinsed lentils and make sure everything is evenly distributed. The liquid should just cover the lentils and meat. If it doesn’t, add a bit more stock or water.
Bring to a gentle simmer. Cover and cook over low heat for about 1 hour 15 minutes.
7. Reintroduce the Tenderloin
After 30 minutes of simmering, add the seared tenderloin back into the pot. This ensures it cooks perfectly without drying out.
Continue simmering gently for the remaining 45 minutes, stirring occasionally and checking the liquid level. Add more stock if necessary — the lentils should remain submerged.
8. Finish & Serve
When the lentils are tender and the shank is fall-apart soft, turn off the heat and let the stew rest for 10 minutes. Remove the tenderloin and slice it thickly before returning it to the pot.
Serve hot with crusty bread, mashed potatoes, or steamed rice. The texture should be rich and spoonable — not soupy, but not dry either.
Chef’s Tips for Success
- 🕐 Watch the Liquid: Lentils absorb a lot of broth. Keep an eye on the pot and top up with extra stock if needed.
- 🔪 Stagger the Cooking: Removing the tenderloin mid-cook is the key to keeping it juicy.
- 🍷 Flavor Boost: A splash of dry white wine or a teaspoon of Dijon mustard added at the end can brighten the flavor.
- 🫙 Next-Day Upgrade: Like most stews, the flavor deepens overnight. Store in the fridge and gently reheat with a splash of water or stock.
Substitutions & Variations
- Pork Shank: Can be replaced with pork shoulder or even beef chuck for a different flavor.
- Lentils: Green or brown work best. Avoid red lentils — they break down too quickly.
- Vegetables: Add parsnips, celery, or turnips for more depth.
- Spices: A pinch of smoked paprika or herbes de Provence complements the cumin beautifully.
- Vegetarian version: Omit the pork and bacon, use vegetable stock, and add extra carrots, mushrooms, and smoked paprika.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely — in fact, it tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
What’s the best type of lentils to use?
French green (du Puy) or brown lentils hold their shape and create a creamy texture. Red or yellow lentils will turn mushy.
Can I cook this in a slow cooker?
Yes. Sear the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours. Add the tenderloin in the last 1½ hours.
What should I serve with it?
This stew pairs beautifully with pommes parisiennes, homemade bread, or a light Provençal salad.
Rustic Pork Stew with Carrots and Lentils (Hearty One-Pot Comfort Food)
Ingredients
Meat
- 1 pork tenderloin ~600 g, trimmed
- 800 g – 1 kg pork shank jarret, cut into large chunks
- 200 g smoked bacon diced
Vegetables & Aromatics
- 2 medium red onions thinly sliced
- 6 –8 carrots scrubbed and sliced on the diagonal (no need to peel)
- 4 –6 garlic cloves chopped
- 500 g green or brown lentils rinsed and picked over
Liquids & Base
- 800 ml crushed tomatoes
- 1.2 L chicken stock plus more as needed
Seasoning
- 4 –6 g ground cumin ~1–1½ tsp
- Salt and freshly cracked black pepper to taste
Instructions
Prep the Meat
- Start by trimming the pork tenderloin. Remove any silver skin or tough membranes with a sharp paring knife. Cut the shank into large, hearty chunks — about 5 cm pieces — and dice the smoked bacon.
- This combination of cuts is key: the tenderloin cooks quickly and stays juicy, while the shank slowly breaks down into rich, melt-in-your-mouth pieces.
Render the Bacon
- Place the diced bacon in a large, heavy pot over medium-low heat. Cook slowly to render out the fat until the pieces turn golden and crisp. This flavorful fat will be your cooking base for the rest of the dish.
- Remove the bacon with a slotted spoon and set aside, leaving 2–3 tbsp of the rendered fat in the pot.
Sear the Pork
- Turn the heat to medium-high. Sear the pork shank pieces in batches until well browned on all sides. Don’t overcrowd the pan — good browning adds essential depth to the sauce.
- Once seared, remove the shank and set aside. Repeat the process with the pork tenderloin, but only sear briefly — about 2 minutes per side — then remove it as well. (It will cook later in the broth.)
Sauté the Aromatics
- In the same pot, add the sliced onions and sauté until lightly caramelized, about 8–10 minutes. Add the garlic and cook for another minute. Stir in the sliced carrots and cook 5 minutes more, allowing them to develop a light golden color.
Deglaze and Build the Base
- Pour a splash of chicken stock into the pot to deglaze, scraping up all the flavorful browned bits from the bottom. Then return the seared pork shank and bacon to the pot.
- Add the crushed tomatoes, the rest of the stock, and the cumin. Season lightly with salt and pepper (you can adjust more later).
Add the Lentils
- Stir in the rinsed lentils and make sure everything is evenly distributed. The liquid should just cover the lentils and meat. If it doesn’t, add a bit more stock or water.
- Bring to a gentle simmer. Cover and cook over low heat for about 1 hour 15 minutes.
Reintroduce the Tenderloin
- After 30 minutes of simmering, add the seared tenderloin back into the pot. This ensures it cooks perfectly without drying out.
- Continue simmering gently for the remaining 45 minutes, stirring occasionally and checking the liquid level. Add more stock if necessary — the lentils should remain submerged.
Finish & Serve
- When the lentils are tender and the shank is fall-apart soft, turn off the heat and let the stew rest for 10 minutes. Remove the tenderloin and slice it thickly before returning it to the pot.
- Serve hot with crusty bread, mashed potatoes, or steamed rice. The texture should be rich and spoonable — not soupy, but not dry either.
Video
Notes
Chef’s Tips for Success
- 🕐 Watch the Liquid: Lentils absorb a lot of broth. Keep an eye on the pot and top up with extra stock if needed.
- 🔪 Stagger the Cooking: Removing the tenderloin mid-cook is the key to keeping it juicy.
- 🍷 Flavor Boost: A splash of dry white wine or a teaspoon of Dijon mustard added at the end can brighten the flavor.
- 🫙 Next-Day Upgrade: Like most stews, the flavor deepens overnight. Store in the fridge and gently reheat with a splash of water or stock.
Substitutions & Variations
- Pork Shank: Can be replaced with pork shoulder or even beef chuck for a different flavor.
- Lentils: Green or brown work best. Avoid red lentils — they break down too quickly.
- Vegetables: Add parsnips, celery, or turnips for more depth.
- Spices: A pinch of smoked paprika or herbes de Provence complements the cumin beautifully.
- Vegetarian version: Omit the pork and bacon, use vegetable stock, and add extra carrots, mushrooms, and smoked paprika.
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