Pork And Lentil Cassoulet - cooking recipe

Ingredients

3/4 lb boneless pork shoulder
1 large onion, cut into wedges
2 garlic cloves, minced
2 teaspoons cooking oil
2 1/2 cups water
1 (14 1/2 ounce) can tomatoes, cut up
4 medium carrots, and sliced 1/2 inch thick (2 cups) or 4 medium parsnips, sliced 1/2 inch thick (2 cups)
2 stalks celery, thinly sliced
3/4 cup lentils
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
fresh rosemary sprig (optional)

Preparation

Trim fat from pork and 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.
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.
Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.