Pork and Lentil Cassoulet

Step 1

Trim fat from pork and cut meat into 3/4-inch cubes.

Step 2

In a large nonstick skillet brown pork, onion, and garlic in hot oil.

Step 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.

Step 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).

Step 5

Garnish with a fresh rosemary sprig, if desired.

Step 6

Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.