Pork And Lentil Cassoulet Recipes

PORK AND LENTIL CASSOULET

Pork and Lentil Cassoulet image

This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. EDITI have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.

Provided by Annacia

Categories One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 346.3, Fat 20.2, SaturatedFat 6.4, Cholesterol 60.5, Sodium 426.5, Carbohydrate 22.5, Fiber 7.1, Sugar 8.4, Protein 19.9

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Cassoulet of Lentils With Chicken, Sausage and Pork image

This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago.

Provided by Simply Chris

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

10 ounces green lentils
1 carrot, diced
1 medium onion, diced
2 celery ribs, diced
1 bay leaf
2 sprigs fresh thyme
1 1/4 cups chicken broth
1/4 cup olive oil
1 lb pork loin
1 lb chicken meat, boneless thighs give this the best flavor
1 lb kielbasa
1 lb mushroom, quartered
salt
white pepper
2 tablespoons unsalted butter
1 bunch chives, chopped

Steps:

Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
Add lentils, bay leaf and thyme and saute approximately 1 more minute.
Add chicken stock.
Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
Cut the chicken and pork meat into 1 inch cubes.
Slice the sausage into 1/2 inch thick slices.
Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
Remove chicken and pork from pan and sear sausages.
Saute mushrooms separately with butter.
Return lentils to heat.
Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
Add chopped chives for garnish.

Nutrition Facts : Calories 601.2, Fat 35.6, SaturatedFat 11.3, Cholesterol 118.8, Sodium 715.4, Carbohydrate 27.2, Fiber 12, Sugar 4, Protein 42.3

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