Lentil Stew over Couscous |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 12 |
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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. 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.
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