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© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into 3/4-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Add pork, onion and garlic; sauté until pork is lightly browned. Transfer the mixture to a 3-1/2- or 4-quart slow cooker. Add water, tomatoes and juice, carrots (and/or parsnips), celery, lentils, rosemary, bouillon granules, salt and pepper.
Cover and cook on Low for 10 to 12 hours or on High for 4 1/2 to 5 1/2 hours. Garnish with fresh rosemary sprigs, if desired.