Pork and Lentil Cassoulet

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: 4 hrs 20 mins
• Serves: 4

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 1/2ounce) 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.