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Pork and Lentil Cassoulet

A cassoulet is a hearty relief when it awaits you in the slow cooker. This variation uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 4 hrs 30 mins

Pork and Lentil Cassoulet



  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 electric crockery cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
  2. 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.

From the Test Kitchen

Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

Nutrition Facts (Pork and Lentil Cassoulet)

    Per serving:
  • 354 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 37 mg chol.,
  • 641 mg sodium,
  • 37 g carb.,
  • 5 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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