Lentil Stew over Couscous
photo by dicentra
- Ready In:
- 9hrs 20mins
- Ingredients:
- 14
- Serves:
-
12
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
- Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
- Stir; cover and cook on low for 8 to 9 hours.
- Add vinegar and olive oil, stir, serve over couscous.
- Garnish with carrot curls and celery leaves.
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Reviews
-
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.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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