LENTIL STEW OVER COUSCOUS

3 cups water

1 lb lentils, rinsed
1 can (14-oz) reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
1 medium carrot, halved lengthwise, cut into 1-inch pieces
2 garlic cloves, minced
1 tsp dried marjoram
1/4 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
5 cups cooked couscous
carrot curls and/or small celery leaves for garnish, optional

Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper in a slow cooker. Cover and cook on low setting 8 to 9 hours.

Stir in the vinegar and olive oil. Serve over the couscous.

Garnish each bowl with the carrot and/or celery garnishes, if desired.

Yield: 12 servings
Note: This stew will keep in the refrigerator for up to a week. May be frozen in airtight container for up to 3 months.

file photo