This is a print preview of "Lentil and Pork Cassoulet" recipe.

Lentil and Pork Cassoulet Recipe
by Nancy Miyasaki

Lentil and Pork Cassoulet

This is delicious French style stew. It is also easy to make and our kids love it!

Rating: 4.4/5
Avg. 4.4/5 4 votes
Prep time: France French
Cook time: Servings: 4

Goes Well With: brown rice, mashed potatoes, bread

Ingredients

  • 3/4 lb boneless pork shoulder or other pork meat
  • 1 large onion, sliced
  • 2 cloves minced garlic
  • 2 tsp olive oil
  • 2.5 cups beef or vegetable broth or 2.5 cups water and 1 tsp beef or vegetable bouillon granules
  • 1 14.5oz can tomatoes with juice, chopped
  • 4 med carrots and/or parsnips, peeled and cut into 1/2 inch slices
  • 2 stalks celery, sliced thin
  • 3/4 cup dry brown lentils, rinsed and drained
  • 1.5 tsp dried rosemary, crushed or 3 tsp fresh rosemary chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Directions

  1. Trim fat from meat. Cut into 3/4 in cubes. Cook meat, onion and garlic in hot oil in a large non-stick skillet until meat is brown and onion is tender.
  2. Transfer to a 3-7 qt slow cooker. Add water or bouillon, tomatoes and juice, carrots, parsnips, celery, lentils, rosemary, salt and pepper.
  3. Cover and cook on low for 10 hrs or on high for 5 hours.
  4. Garnish with fresh rosemary sprigs if available.
  5. Serve with crusty artisan bread, brown rice, or mashed potatoes.