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Pork and Lentil Cassoulet

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“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.”
READY IN:
4hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from pork and cut meat into 3/4-inch cubes.
  2. In a large nonstick skillet brown pork, onion, and garlic in hot oil.
  3. 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.
  4. Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
  5. Garnish with a fresh rosemary sprig, if desired.
  6. Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

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