The disk-shaped brown lentils lend a nutty note to this French-style stew.
Ingredients
- 12 ounces boneless pork shoulder
- 1 large onion, cut into wedges
- 2 cloves garlic, minced
- 2 tsp cooking oil
- 2½ cups water
- 1(14½-ounce) can tomatoes, undrained, cut up
- 4 medium carrots and/or parsnips, peeled and cut into ½-inch-thick slices
- 2 stalks celery, thinly sliced
- ¾ cup dry brown lentils, rinsed and drained
- 1½ tsp dried rosemary, crushed
- 1 tsp instant beef bouillon granules
- ¼ tsp salt
- ¼ tsp ground black pepper
- Fresh rosemary sprigs (optional)
How to Make It
- Trim fat from meat. Cut meat into ¾-inch cubes. In a large nonstick skillet, cook meat, onion, and garlic in hot oil until meat is brown and onion is tender. Transfer mixture to a 3½-or 4-quart slow cooker. Add the water, undrained tomatoes, carrots and/or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4½ to 5½ hours.
- If desired, garnish with fresh rosemary sprigs.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 354 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 37 mg 12% |
Sodium 641 mg 11% |
carbohydrates 37 g 28% |
Dietary Fiber 5 g 13% |
Protein 26 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
