Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

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 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.
Most Helpful

We ended up putting this on high for 4 hours in the crockpot..husband didn't come home on time so I put it into the fridge to put back in the crockpot on low for 8 hours. For whatever reason, the lentils were still a bit chewy but the overall tast was good! Thanks for another easy meal :)

Tish February 14, 2009

I love a dish that already has some veggies and protein and this was a hit. It's easy to throw together and forget about until it starts making the house smell great. Thanks for a keeper.

Margie99 February 07, 2012

Love this recipe! I used parsnips, which added a more sweet flavor, which my husband wasn't crazy about; so maybe next time I will use the carrots instead. I loved it with the parsnips, though.

barefootandpregnant February 03, 2008