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