Pork and Lentil Cassoulet Recipe
This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. *EDIT*I have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.
Ingredients
- 3/4 lb boneless pork shoulder
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 2 teaspoons cooking oil
- 2 1/2 cups water
- 1 (14 1/2 ounce) can tomatoes, cut up
- 4 medium carrots, and sliced 1/2 inch thick (2 cups) or 4 medium parsnips, sliced 1/2 inch thick (2 cups)
- 2 stalks celery, thinly sliced
- 3/4 cup lentils
- 1 1/2 teaspoons dried rosemary, crushed
- 1 teaspoon beef bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- fresh rosemary sprig (optional)
Instructions
- Trim fat from pork and cut meat into 3/4-inch cubes.
- In a large nonstick skillet brown pork, onion, and garlic in hot oil.
- Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
- Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
- Garnish with a fresh rosemary sprig, if desired.
- Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.
Add Your Own Notes
Nutrition
Serving: 498gCalories: 346.3kcalCarbohydrates: 22.5gProtein: 19.9gFat: 20.2gSaturated Fat: 6.4gCholesterol: 60.5mgSodium: 426.5mgFiber: 7.1gSugar: 8.4g
Tried this recipe?Let us know how it was!