PORK AND LENTILS RECIPES

Name: Pork and Lentil Cassoulet
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 serving(s)
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)

PORK AND LENTIL CASSOULET RECIPE - FOOD.COM

Pork and Lentil Cassoulet Recipe - Food.com 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.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

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, FatContent 20.2, SaturatedFatContent 6.4, CholesterolContent 60.5, SodiumContent 426.5, CarbohydrateContent 22.5, FiberContent 7.1, SugarContent 8.4, ProteinContent 19.9

PORK STEWED WITH LENTILS AND CELERY RECIPE - NYT COOKING

Pork Stewed With Lentils and Celery Recipe - NYT Cooking image

Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils.

Provided by Florence Fabricant

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 ounces smoked slab bacon, diced
1 1/2 pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
1 cup finely diced celery
1/2 cup finely diced shallots
1/2 tablespoon dried sage
Salt and ground black pepper
1/2 cup dry red wine
2 cups chicken stock
1/2 ounce dried porcini
3/4 cup French or Umbrian lentils
1/2 cup heavy cream
3 tablespoons chopped celery leaves

Steps:

In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

Nutrition Facts : @context http//schema.org, Calories 706, UnsaturatedFatContent 20 grams, CarbohydrateContent 37 grams, FatContent 40 grams, FiberContent 6 grams, ProteinContent 45 grams, SaturatedFatContent 17 grams, SodiumContent 1050 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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