Pork-Lentil Cassoulet

MAKES: 4 SERVINGS
PREP: 20 MINS
COOK: 10 HRS 30 MINS TO 12 HRS 30 MINS (LOW)

 

 

 

 


Ingredients

12 ounces boneless pork shoulder roast

1 onion, cut into wedges

2 cloves garlic, minced

2 teaspoons vegetable oil

2 1/2 cups water

4 medium carrots and/or parsnips, peeled and cut into 1/2-inch slices

1 14 1/2 ounce can diced tomatoes, undrained

1 cup thinly sliced celery (2 stalks)

3/4 cup brown lentils, rinsed and drained

1 1/2 teaspoons dried rosemary, crushed

1 teaspoon instant beef bouillon granules

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Fresh rosemary sprigs (optional)


Directions
  1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large nonstick skillet, cook meat, onion, and garlic in hot oil over medium-high heat until meat is brown. Drain off fat.
  2. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in the water, carrot and/or parsnip, undrained tomatoes, celery, lentils, dried rosemary, bouillon granules, salt, and pepper.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. If desired, garnish each serving with fresh rosemary.

Nutrition Facts (Pork-Lentil Cassoulet)

Per serving: 354 kcal , 12 g fat (3 g sat. fat , 37 mg chol. , 641 mg sodium , 37 g carb. , 5 g fiber , 26 g pro.