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Lamb Cassoulet

In a skillet, sauté salt pork, onion and garlic until pork becomes crisp, stirring occasionally. Add dried lentils, chicken bouillon, canned tomatoes with juice and chopped parsley. Bring mixture to a boil. Reduce heat; cover and simmer for about two hours, stirring occasionally. Add lamb at the end of the two hours. Pour entire mixture into a casserole dish. Bake at 350-degrees F for about twenty minutes. Recipe makes about six servings.

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