Pork and Pumpkin Stew with Lentils

I know what you’re thinking. I know because I thought it too. But let me reassure you:

This is one of those meals that you will just want to eat in winter.  I once cooked this on our wedding anniversary.  As I stirred, I remember thinking that this was perhaps an odd choice for an anniversary dinner.  But it was cold, it was wet, we had a new baby and I wanted comfort over cordon bleu. 

It is warming, comforting, and above all delicious (anniversary saved).  Diced pork is cooked slowly with pumpkin, lentils, tomatoes, onion, garlic and thyme, fresh from the garden.  The whole stew is pepped up (that’s the cordon bleu term) with some shredded salami. It’s delicious with potato (cooked any way you like!) and greens. 

Suitable for a low sodium version.