Pork-Lentil Cassoulet

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.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 10 hrs 30 mins to 12 hrs 30 mins (low)

Pork-Lentil Cassoulet

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Pork-Lentil Cassoulet)

  • Per serving:
  • 354 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 37 mg chol. ,
  • 641 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 26 g pro.
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Reviews (1)

1 Ratings
123 Days Ago
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

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