Updated: Sep 27
It's January, which means it's cold, and we are all craving warm, comforting meals that make us feel like we've been wrapped up in a big, cozy blanket. But it's also January, which means we are all struggling to cope with the vast overindulgence that just is November and December. Enter dishes like this hearty-yet-healthy stew jam-packed with fiber-rich lentils, iron-filled kale, and just enough fat to keep you from going through rich food withdrawals. I've seasoned it with my Italian Countryside Spice Blend, whose porcini mushroom powder base not only elevates the flavor but also packs an antioxidant punch to round it all out. And as a bonus, this recipe makes A GALLON of soup, so you'll be able to freeze several portions for future you to enjoy the next time you need a hug in bowl form.
So grab that Dutch oven you got for Christmas, and let's get cooking!
Lentil, Kale & Pork Stew
Makes 4 quarts
1 pound lean ground pork
1 teaspoon fennel seeds, crushed
1 tablespoon Italian Countryside Spice Blend
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
3-4 cloves garlic, minced