By using lentils instead of the white beans in a traditional French cassoulet, you can skip the step of soaking and pre-cooking the beans. Unlike dried beans, lentils can be added to the crockery cooker straight from the package.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 3/4-inch pieces. In a large nonstick skillet, cook meat, onion, and garlic in hot oil over medium-high heat until meat is brown. Drain off fat.

Instructions Checklist
  • Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in the water, carrot and/or parsnip, undrained tomatoes, celery, lentils, dried rosemary, bouillon granules, salt, and pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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. If desired, garnish each serving with fresh rosemary.

Nutrition Facts

354 calories; 12 g total fat; 3 g saturated fat; 37 mg cholesterol; 641 mg sodium. 37 g carbohydrates; 5 g fiber; 26 g protein; 17 RE vitamin a; 22 mg vitamin c; 81 mg calcium; 7 mg iron;

Reviews (1)

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Love Cassoulets! Had my first at a Naval Base. I have always made them with beans, I will try the lentils. I always add Turkey Sausage, homemade stock and other veggies. Always bone in meat, just adds so much flavor. Never water, (wine), NEVER bouillon! I have always made mine in an old electric oven tried a slow cooker, went right back my old friend!raf