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Lentil Stew Over Couscous

Chef.at.Home's picture
Ingredients
  Onion 1 Large, chopped
  Green bell pepper To Taste, chopped
  Celery ribs 4 , chopped
  Carrot 1 Medium, cut lengthwise into halves, then cut into 1-inch pieces
  Garlic 2 Clove (10 gm), chopped
  Lentils 1 Pound, rinsed (3 Cups)
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 3 Cup (48 tbs)
  Black pepper 1⁄4 Teaspoon
  Dried marjoram leaves 1 Teaspoon
  Cider vinegar 1 Tablespoon
  Olive oil 1 Tablespoon
  Hot cooked couscous 5 Cup (80 tbs)
  Celery leaves 4
Directions

COMBINE onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Dish: 
Couscous

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