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.