Lentil Stew Over Couscous
|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)|
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.