Lentil Stew over Couscous

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.

• Ready In: 9 hrs 20 mins
• Serves: 12

Ingredients

• 3  cups lentils, rinsed
• 3  cups water
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 1/2ounce) 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.