Lentil Stew Over Couscous

Name: Lentil Stew Over Couscous
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

14 ingredients

4 steps

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

Directions

1

Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
2

Stir; cover and cook on low for 8 to 9 hours.
3

Add vinegar and olive oil, stir, serve over couscous.
4

Garnish with carrot curls and celery leaves.