Lentil Stew Over Couscous Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Celery ribs | 4 , chopped | |
| 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces | ||
| Garlic | 2 Clove (5gm), chopped | |
| Lentils | 3 Cup (16 tbs), rinsed | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Sodium chicken broth | 1 Can (10oz) | |
| Water | 3 Cup (16 tbs) | |
| Black pepper | 1/4 Teaspoon | |
| Marjoram leaves | 1 Teaspoon, dried | |
| Cider vinegar | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 4 1/2 to 5 cups hot cooked couscous | ||
| Celery leaves | 4 | |
Directions
COMBINE onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, black pepper and marjoram in slow cooker.
Stir; cover and cook on LOW 8 to 9 hours.
STIR in vinegar and olive oil.
Serve over couscous.
Garnish with carrot curls and celery leaves, if desired.
Stir; cover and cook on LOW 8 to 9 hours.
STIR in vinegar and olive oil.
Serve over couscous.
Garnish with carrot curls and celery leaves, if desired.
Chef
