My husband loves whipping up recipes on the spot, as is the case with this super-satisfying crockpot Lentil Pork Chili, which has become a household favorite. It’s easy to alter based on any food sensitivities or preferences of the palate; for example, I pair mine with a helping of kale (and my evening supplements), while my husband enjoys his with hot sauce and a glass of Linne Calodo.

INGREDIENTS

4 pounds pork shoulder steaks (pork butt)
2 leeks - green part only
2 medium-sized carrots
1 28-ounce can diced tomatoes
1 tablespoon ghee
1 teaspoon sea salt plus enough to season pork for searing
2 tablespoons cumin
½ teaspoon cinnamon
1 cup water
1 cup green lentils
Black pepper to taste

2 kilograms pork shoulder steaks (pork butt)
2 leeks - green part only
2 medium-sized carrots
1 28-ounce can diced tomatoes
1 tablespoon ghee
1 teaspoon sea salt plus enough to season pork for searing
2 tablespoons cumin
½ teaspoon cinnamon
240 ml water
128 g green lentils
Black pepper to taste

Directions

Cut pork into small cubes.
Chop leeks and carrots and combine with diced tomatoes. Ideally, all ingredients are roughly equally bite sized.
Brown pork on stovetop in 3 batches with ghee and sea salt.
Add all ingredients in a crockpot except green lentils. Set to low for 4 hours and cook, covered.
At the 3-hour mark, add green lentils to the mixture. Stir well to combine.
Continue cooking, covered, for an additional 45 minutes.

Tips

**Our slow cooker has a removable insert that we use to brown the pork directly on the stove top.