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.