Pork and Lentil Cassoulet
Savor the hearty comfort of this Pork and Lentil Cassoulet, a rustic one-pot dish that blends tender chunks of pork shoulder, crispy bacon, and protein-packed lentils with aromatic vegetables and a medley of herbs. Simmered in a rich tomato and white wine broth, this French-inspired casserole is then topped with golden, broiled breadcrumbs for a beautifully crunchy finish. With just 20 minutes of prep time, this oven-baked cassoulet transforms humble ingredients like carrots, celery, and onions into a deeply flavorful dish perfect for cozy family dinners or entertaining guests. Garnished with fresh parsley, it's a wholesome and satisfying meal that's as visually appealing as it is delicious. Keywords: pork cassoulet, lentil casserole, one-pot recipe, French comfort food, hearty dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork shoulder
- 4 slices thick-cut bacon
- 1 cup dry green or brown lentils
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tbsp tomato paste
- 1 cup dry white wine
- 4 cups chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup breadcrumbs
- 2 tbsp fresh parsley (chopped)
Instructions
Preheat your oven to 350°F (175°C).
Cut the pork shoulder into 1-inch cubes and season with half the salt and pepper.
In a large oven-safe Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
Chop the bacon into small pieces and add to the pot. Cook until crispy, then remove and set aside with the pork.
Dice the onion, carrots, and celery. Mince the garlic.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for 5 minutes or until softened.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the white wine and deglaze the bottom of the pot by scraping up any browned bits. Simmer for 3 minutes.
Add the lentils, chicken stock, bay leaves, thyme, browned pork, and bacon into the pot. Season with remaining salt and pepper. Stir to combine.
Bring the mixture to a simmer, then cover the pot with a lid and place it in the preheated oven.
Bake for 1 hour, stirring halfway through, until the lentils are tender and the pork is fully cooked.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Sprinkle the breadcrumbs evenly on top of the cassoulet. Place the uncovered pot under the broiler for 2-3 minutes until the breadcrumbs are golden brown.
Sprinkle fresh parsley over the top before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 32.6 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3971 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
