Pork And Lentil Cassoulet

• 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)

1. Trim fat from pork and cut meat into 3/4-inch cubes.
2. In a large nonstick skillet brown pork, onion, and garlic in hot oil.
3. 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.
4. Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
5. Garnish with a fresh rosemary sprig, if desired.
6. Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

pork shoulder, onion, garlic, cooking oil, water, tomatoes, carrots, stalks celery, lentils, rosemary, beef bouillon granules, salt, pepper, rosemary

Taken from www.food.com/recipe/pork-and-lentil-cassoulet-204232 (may not work)