3 cups water
3 cups lentils, rinsed
1 14 ounce can diced tomatoes, undrained
1 14 ounce can reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
1 teaspoon dried marjoram leaves
1/4 teaspoon black pepper
1 tablespoon cider vinegar
1 tablespoon olive oil
4 1/2 to 5 cups hot cooked couscous
Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper 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. Makes 12 servings.
Tip: Lentil stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer up to 3 months.
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