Recipe by Annacia
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.
Top Review by Tish
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 :)
- 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 See How It's Made
- 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.