• Rub pork with 1 tsp of the garam masala and 1/2 tsp of the salt and place in a slow cooker. Top with lentils, quinoa, carrots, celery, onion, garlic and remaining 1/2 tsp garam masala. Pour in broth and boiling water; cover and cook on HIGH for 3 hours or LOW for 5 hours.

  • Uncover stew and remove pork, using tongs. Shred or chop into bite-size pieces. Stir back into slow cooker, along with remaining 1/2 tsp salt, the parsley and mint. Scoop into bowls and serve with a spoonful of yogurt and a lemon wedge.


Look for black beluga or French green (de Puy) lentils at health food stores, or order online from They maintain their shape when cooked, while the widely available brown and red varieties will melt or dissolve into the cooking liquid.

Nutrition Facts

435 calories; 17 g total fat; 78 mg cholesterol; 790 mg sodium. 39 g carbohydrates; 31 g protein;