Lentil Stew Over Couscous

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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.

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Steps

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Combine lentils , water , tomatoes , broth , celery , onion , bell pepper , carrot , garlic , marjoram and black pepper in the crockpot.

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Stir.

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Cover and cook on low for 8 to 9 hours.

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Add vinegar and olive oil , stir , serve over couscous.

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Garnish with carrot curls and celery leaves.

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Ingredients

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lentils, water, diced tomatoes, reduced-sodium chicken broth, celery, onion, green bell pepper, carrot, garlic, dried marjoram, black pepper, cider vinegar, olive oil, cooked couscous