Lentil Stew over Couscous

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* Exported from MasterCook *

 

Lentil Stew over Couscous

 

Recipe By :Adapted from Best Loved Slow Cooker Recipes

Serving Size : 12 Preparation Time :0:00

Categories : Best Loved Slow Cooker Recipes Main Dishes

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 cups lentils -- (1 pound) rinsed

3 cups water

1 14.5 oz can diced tomatoes -- undrained

1 14.5 oz can vegetable broth

4 ribs celery -- chopped

1 large onion -- chopped

1 green bell pepper -- chopped

1 medium carrot -- cut lengthwise into halves and then into 1 "

pieces

2 cloves garlic -- minced

1 teaspoon dried marjoram

1/4 teaspoon black pepper

1 tablespoon cider vinegar

1 tablespoon olive oil

4 1/2 cups hot cooked couscous -- (to 5 cups)

carrot curls -- (optional)

celery leaves -- (optional)

 

Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot,

garlic, marjoram, and black pepper in slow cooker. Stir, cover, and cook on low

for 8-9 hours.

 

Stir in vinegar and olive oil. Serve over couscous. Garnish with carrot curls

and celery leaves if desired.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 214 Calories; 2g Fat (9.3% calories from

fat); 15g Protein; 35g Carbohydrate; 16g Dietary Fiber; trace Cholesterol; 250mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Lentil Stew keeps well in the refrigerator for up to one week. Stew can

also be frozen in an airtight container in the freezer for up to three months.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0