Ingredients:
- 4 medium carrots, and sliced 1/2 inch thick (2 cups) or 4 medium parsnips, sliced 1/2 inch thick (2 cups)
- fresh rosemary sprig (optional)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.6 Kcal (1279 kJ) | ||
| Calories from fat | 47.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 269.75mg | 11% | |
| Potassium | 1028.22mg | 22% | |
| Total Carbs | 33.21g | 11% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 14.71g | 59% | |
| Protein | 30.45g | 61% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 92.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 74.05 Kcal (310 kJ) | ||
| Calories from fat | 11.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 8% | |
|---|---|---|---|
| Cholesterol | 12.36mg | 17% | |
| Sodium | 65.36mg | 11% | |
| Potassium | 249.13mg | 22% | |
| Total Carbs | 8.05g | 11% | |
| Sugars | 1.49g | 25% | |
| Dietary Fiber | 3.56g | 59% | |
| Protein | 7.38g | 61% | |
| Vitamin C | 2.5mg | 17% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.9mg | 22% | |
| Calcium | 22.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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