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