4 medium carrots and/or parsnips, cut into 1/2 inch pieces
2 stalks celery, thinly sliced
3/4 C. brown lentils, rinsed and drained
1 tsp. dried rosemary, crushed
1/4 tsp. black pepper
Instructions
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 electric crockery cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and 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). Garnish with a fresh rosemary sprig, if desired. Makes 4 main-dish servings.
Originally Submitted
1/4/2010
0 Out of 5 from
0 reviews
You can add this Pork and Lentil Cassoulet recipe to your own private DesktopCookbook.
