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Pork And Lentil Cassoulet

Everton.Stonehead's picture
Ingredients
  Boneless pork shoulder 12 Ounce
  Onion 1 Large, cut into wedges
  Garlic 2 Clove (10 gm), minced
  Cooking oil 2 Teaspoon
  Canned tomatoes 14 1⁄2 Ounce, undrained and cut up (1 Can)
  Carrots/Parsnips / both 4 Medium, sliced 1/2 inch thick
  Celery stalks 2 , thinly sliced
  Lentils 3⁄4 Cup (12 tbs), rinsed and drained
  Dried rosemary 1 1⁄2 Teaspoon, crushed
  Instant beef bouillon granules 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Healthy

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