Pork and Lentil Cassoulet Recipe
Ingredients
| 12 oz. boneless pork shoulder | ||
| Onion | 1 Large, cut into wedges | |
| Garlic | 2 Clove (5gm), minced | |
| Cooking oil | 2 Teaspoon | |
| 1 14 1/2-oz. can tomatoes, undrained and cut up | ||
| 4 medium carrots and/or parsnips, sliced 1/2 inch thick | ||
| Celery stalks | 2 , thinly sliced | |
| Lentils | 3/4 Cup (16 tbs), drained, rinsed | |
| Dried rosemary | 1 1/2 Teaspoon, crushed | |
| 1 tsp. instant beef bouillon granules | ||
Directions
1. Trim fat from pork; 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 crockery cooker. Add the undrained tomatoes, carrots and/or parsnips, celery, lentils, rosemary, bouillon, 2 1/2 cups water, 1/4 teaspoon salt, and 1/4 teaspoon 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). If desired, garnish each serving with a fresh rosemary sprig.
Chef
