Recipe: Lentil Stew Over Couscous (crock pot)

LENTIL STEW OVER COUSCOUS

1 large onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped I medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
2 cloves garlic, chopped
3 cups lentils (1 pound), rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can reduced-sodium chicken broth
3 cups water
1/4 teaspoon black pepper
1 teaspoon dried marjoram leaves
1 tablespoon cider vinegar
1 tablespoon olive oil
4 1/2 to 5 cups hot cooked couscous
Carrot curls (optional, for garnish)
Celery leaves (optional, for garnish)

Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes, 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.

TO MAKE AHEAD:
Lentil stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer up to three months.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Slow Cooker Recipes, Easy Home Cooking No. 30, Vol. 1, October 15, 1996