LENTIL STEW OVER COUSCOUS

Lentil Stew over Couscous image

I love cooking in the crocpot and the way stews turn out. This is a hearty stew, filled with vegetables and a great way to warm you during the cooler months. This recipe makes 12 generous servings and the stew itself can be frozen for up to 3 months. The recipe is courtesy of Best-Loved Slow Cooker Recipes.

Provided by PaulaG

Categories Stew

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups lentils, rinsed
3 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can reduced-sodium chicken broth
4 stalks celery, thinly sliced
1 large onion, chopped
1 green bell pepper, chopped
1 medium carrot, cut lengthwise into halves,then cut into 1 inch pieces
2 -3 cloves garlic, chopped
1 teaspoon dried marjoram
1/4 teaspoon black pepper
1 tablespoon cider vinegar
1 tablespoon olive oil
4 1/2-5 cups hot cooked couscous

Steps:

Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
Stir; cover and cook on low for 8 to 9 hours.
Add vinegar and olive oil, stir, serve over couscous.
Garnish with carrot curls and celery leaves.

Nutrition Facts : Calories 157.4, Fat 1.8, SaturatedFat 0.3, Sodium 32.9, Carbohydrate 28.1, Fiber 5.9, Sugar 3.2, Protein 8.1

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