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    You are in: Home / Recipes / Lentil Stew over Couscous Recipe
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    Lentil Stew over Couscous

    Lentil Stew over Couscous. Photo by dicentra

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 20 mins

    20 mins

    9 hrs

    PaulaG's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
    2. 2
      Stir; cover and cook on low for 8 to 9 hours.
    3. 3
      Add vinegar and olive oil, stir, serve over couscous.
    4. 4
      Garnish with carrot curls and celery leaves.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 20, 2006


      This is really yummy! I threw it all together at lunch and by the time I got back home for lunch the house smelled wonderful! I cooked mine on high for about 6 hours. I didn't have celery so I used an extra carrot. Red bell pepper instead of green. The pepper, tomatoes and onion sort of dissolved into the stew. Served it over Israeli couscous. YUM! Put some of the leftovers in the freezer too. Thanks for sharing.

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    • on December 06, 2004


      this is a hearty vegetarian stew. i served it over couscous as suggested. i prefer my lentils with a bit more kick, but this was easy to preparein the morning and come home to.

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    Nutritional Facts for Lentil Stew over Couscous

    Serving Size: 1 (280 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 157.4
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 32.8 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 5.9 g
    Sugars 3.1 g
    Protein 8.0 g

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