Slow Cooker Pork and Lentil Cassoulet

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount.

Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France. It usually contains meat (typically pork sausages, pork, goose, duck and sometimes mutton) and white beans. This version uses lentils in place of the white beans.

3/4 pound boneless pork shoulder

1 large onion, cut into wedges

2 cloves garlic, minced

2 teaspoons vegetable oil

1 1/2 cups water

1 14-1/2 ounce can diced tomatoes

4 medium carrots and/or 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 can beef broth

1/4 teaspoon salt

1/4 teaspoon pepper

Trim fat from pork; cut meat into 3/4-inch cubes. In a large frying pan brown pork in hot oil. Add onions and garlic and stir. Transfer mixture to slow cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, broth, salt, and pepper.

Cover and cook on high for 4-1/2 to 5-1/2 hours or low for 8 hours.