Pork and lentil Cassoulet


Pork & lentil Cassoulet

Prep Time 20 minutes
Cook Time 1 day 17 hours
Total Time 1 day 17 hours 20 minutes
Servings 4 people


  • 350 grams pork shoulder 3/4 inch cubes
  • 1 large onion cut into wedges
  • 2 cloves garlic minced
  • 2 tsp cooking oil
  • 2 1/2 cups water
  • 1 400 gram tin tomatoes
  • 4 medium carrots cut into 1/2 inch slices
  • 2 stalks celery thinly sliced
  • 1 tin brown lentils drained
  • 1 1/2 tsp dried rosemary
  • 1 tsp beef
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 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- or 4-quart crockery cooker. Add the water, undrained tomatoes, carrots and/or parsnips, celery, lentils, 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. Garnish with a fresh rosemary sprigs, if desired. Makes 4 servings.

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