Lentil, Spinach, and Pork Loin Stew with Garlic Croutons

Pork Loin roast is our favorite thing to make in the slow cooker, with tons of red potatoes, onions, and garlic cloves. Usually we manage to eat it up within a couple days, but not this time - we ended up with a good chunk left over after the first day, and then forgot about it in the fridge! It had to be used to avoid going to waste, so I came up with this tasty stew using the pork and some extra ingredients I had on hand, including lentils that have been calling my name for weeks.

Not much makes me happier than being able to use up leftover ingredients from the fridge, and not having to run to the store for something! That's why I am a big fan of slow cookers; they turn into multiple meals. Plus, as in the case of tonight's stew, weeknight meals are super easy and fast to put together.

Vary quantities according to taste:
- 1-2 t olive oil
- 1 large leek, washed and chopped
- 2-3 cloves garlic, minced
- 4 c chicken stock
- 1 1/2 c dry lentils
- 2 handfuls washed & chopped spinach, kale, collard, or chard (or a combo)
- Leftover pork, chunked (can also use chicken)
- S & P
- Day-old garlic bread (I had an Artisan Garlic Clove French bread from Fred Meyer that had gotten a tad too tough - perfect for croutons!)

Saute the leek and garlic in olive oil; add stock, and bring to boil. Add lentils, then turn down to a simmer. Add spinach and leftover pork; simmer for another 30-45 minutes. Add more liquid if you want a less thick stew. S & P to taste.

While stew is simmering, preheat oven to 350. Slice garlic bread into 1/2-1 inch slices. Butter both sides, and then slice into 1/2-1 inch cubes. Toss with hands a bit to distribute butter, then spread on jellyroll pan and bake in preheated oven - tossing every 6-8 minutes to avoid over-browning. Remove from oven when thoroughly crunchified.

Serve stew with croutons sprinkled on top, and a giant glass of Chardonnay!