Tuesday, February 1, 2011

Pork and Lentil Cassoulet



Here's another classic slow cooker meal based on the French cassoulet.  I use country-style pork ribs, parsnips and french lentils in this recipe.  It's a popular weeknight meal at our house and only takes 30 minutes to assemble!

One note of caution: The meat will fall off the bone when cooked, so watch for bone shards when eating this dish.



Pork and Lentil Cassoulet
Serves 4-6
Adapted from Better Homes and Gardens Crookery Cooking

12 ounces country-style pork ribs
1 large onion, chopped
4 cloves garlic, minced
2 tsp olive oil
2 1/2 cups chicken or vegetable broth (check for gluten)
1 14-ounce can diced tomatoes
4 medium carrots or 2 parsnips, cut into 1/2" slices (I prefer parsnips)
2 stalks celery
3/4 cup dry lentils, rinsed and drained
1 1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 cup fresh parsley, chopped

Brown the onions and garlic in the oil in a heavy skillet.  Add the pork and brown on all sides. Transfer the mixture to a 4-quart slow cooker.  Add broth, tomatoes, carrots or parsnips, celery, lentils, rosemary, salt and pepper.

Cover and cook on low for 10-12 hours or on high for 4-5 hours.  Ladle into bowls and garnish with chopped parsley.  Serve.

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