Green Lentil Pork Stew

Ingredients

• 454 g (1 lb)pork tenderloin, cut into chunks
• 369 g (13 oz)smoked pork sausage, cut into chunks
• 30 ml (2 tbsp), plus more to serveextra-virgin olive oil
• 1 largeonion, diced
• 10 ml (2 tsp), or 4 clovesBrazilian sofrito, or garlic, minced
• 1–2 largecarrots, diced
• 454 g (1 lb)green lentils
• 2bay leaves
• 2.5 ml (½ tsp)ground cumin
• 5 ml (1 tsp)fresh lime juice
• 5 ml (1 tsp)mustard powder
• A small pinchcayenne pepper
• Optionallime wedges, to serve
• As neededwater, to cover the lentils by about 2.5 cm
• To tastesalt and black pepper

Instructions

1. 1

   Season the pork

   Season the pork tenderloin chunks with salt and pepper, then set them aside.

2. 2

   Heat the oil

   Set a Dutch oven or heavy-based pan over medium heat. Add 15 ml (1 tablespoon) of the olive oil and heat it for about 30 seconds.

3. 3

   Brown the sausage

   Add the sausage pieces and cook until browned.

4. 4

   Set sausage aside

   Lift the browned sausage out of the pan and set it aside.

5. 5

   Soften the onion

   Add half of the diced onion to the sausage fat and sauté until translucent, about 2 minutes.

6. 6

   Add the garlic

   Stir in half of the minced garlic and sauté for about 2 minutes, until fragrant.

7. 7

   Brown the pork

   Add the tenderloin chunks and stir for about 1 minute, until cooked and browned.

8. 8

   Add vegetables

   Pour in the remaining 15 ml (1 tablespoon) of olive oil. Add the remaining onion, the carrots and the sausage, then stir and sauté for about 2 minutes.

9. 9

   Finish the garlic

   Add the remaining garlic and sauté for about 2 minutes, until fragrant.

10. 10

    Simmer the lentils

    Add the lentils and bay leaves, then pour in enough water to cover the lentils by about 2.5 cm. Cover and cook over medium heat for about 40 minutes, checking every 10–15 minutes to ensure the lentils remain submerged; add more water if needed.

11. 11

    Season the stew

    When the lentils are soft, season with salt and pepper to taste. Stir in the lime juice, cumin, cayenne and mustard powder, then simmer for about 10 minutes more.

12. 12

    Serve the stew

    Serve with lime wedges and a drizzle of olive oil, or spoon it over rice.

What is Brazilian lentil stew?

Lentils with pork and sausage are served in Brazil as a New Year dish, while this recipe is designed to be enjoyed throughout the year. Green lentils simmer with pork, smoked sausage and vegetables to make a substantial, savoury stew.

The combination of browned meats and a gently spiced, lime-finished broth gives the lentils plenty of flavour. Serve it on its own or with rice for a fuller meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 27g protein, 30g carbs, 16g fat.

The lentils and rice, if served alongside, provide most of the carbohydrates; the pork tenderloin and sausage contribute protein, while the sausage and olive oil account for much of the fat. Balance a bowl with a generous serving of vegetables or salad on the side.

Build flavour in the pan

Browned sausage: cooking it first leaves savoury fat in the pan, which seasons the onion and pork as they cook.

Staged additions: the recipe adds the onion and garlic in two batches. Follow the method’s split, and keep an eye on the garlic so it becomes fragrant without burning.

Choosing the ingredients

Green lentils: these hold their shape as they soften, giving the finished stew texture rather than turning it into a purée. Rinse them before adding if they need cleaning.

Brazilian sofrito: use it as listed, or use the suggested minced garlic. The method refers to garlic added in halves, so if using sofrito, divide it between those two additions.

Keep the lentils covered

Water level: begin with enough water to sit about 2.5 cm above the lentils. Check every 10–15 minutes and add a little more if the lentils are no longer submerged.

Tenderness: start checking around the 40-minute mark. The lentils should be soft when bitten, while still holding their shape; cooking time can vary.

Finish with seasoning

Spice balance: cumin, mustard powder and a small pinch of cayenne go in near the end, followed by a further 10 minutes of simmering.

Lime: the teaspoon of juice adds a bright note to the rich pork and sausage. Lime wedges at the table let everyone add more to taste.

Serving ideas

As a stew: serve it in bowls with a drizzle of olive oil and lime wedges for a simple, filling meal.

With rice: spoon the stew over rice to make the meal more substantial. A crisp green salad or simply cooked greens also make a fresh contrast.

Recipe notes & tips

• Cut the pork and sausage into similarly sized chunks so they brown evenly.
• Let the sausage develop colour before removing it from the pan.
• Use a pan large enough to keep the ingredients in a fairly even layer while browning.
• Check the liquid regularly during the lentil simmer and top it up when needed.
• Taste the stew after adding the spices, then adjust the salt, pepper or lime at the table.

Variations

• Add extra vegetables: Stir in diced celery with the onion and carrot.
• Make it milder: Leave out the cayenne and let diners add heat at the table.
• Use another sausage: Choose a smoked sausage with a similar texture and cut it into chunks.
• Serve with rice: Spoon the stew over cooked rice for a heartier plate.
• Add greens: Stir in a handful of chopped greens near the end and simmer until wilted.

Common mistakes to avoid

• Skipping the browning: Give the sausage and pork time to colour in the pan before moving on.
• Adding too little water: Keep the lentils covered during cooking and top up as necessary.
• Leaving the pot unchecked: Check the lentils every 10–15 minutes so they do not dry out.
• Burning the garlic: Sauté it only until fragrant, then add the next ingredients.
• Overcooking the lentils: Begin checking at about 40 minutes and stop when they are soft but still intact.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the stew has thickened; you can also reheat individual portions in the microwave.

Frequently asked questions