Pork and Lentil Cassoulet |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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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. 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) |
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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