Pork and lentil cassoulet

This is the ultimate "hot water bottle in a bowl": pork and lentil cassoulet.

Happy to bubble away merrily on the hob whilst you pour yourself a glass of wine and cuddle under a blanket to read a book with a small child it is perfect for cold evenings and lunch the next day.

7oz/200g piece cooked roast pork or leftovers, cut into 3/4-inch cubes

1 large onion, cut into large chunks

2 cloves garlic, crushed

olive oil

20 fl oz/2.5 cups/600ml water

1 400g tin chopped tomatoes

4 medium carrots &/or parsnips, cut into 1cm cubes

7oz/200g green lentils, rinsed and drained

1.5 tsp dried thyme

1.5tsp dried parsley

1 vegetable stock cube

salt and pepper

1. In a large pan brown pork, onion and garlic in oil.

2. Add the water, tomatoes, carrots/parsnips, lentils, herbs and stock cube. Season and stir.

3. Bring to the boil, cover and turn the down the heat. Leave covered and simmer for about an hour, checking every 1 minutes or so and adding more water as necessary until the lentils are cooked and the pork is falling apart.

4. Check seasoning and add more to taste.

5. Serve in big bowls on a cold day with chunks of freshly baked bread.

*Serves 4*

British Cream Tea: Delicious British Felt Food Sculpture

Comments

[Annette]

Looks yummy and sounds perfect for a cold winter night!!

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