Lentil Stew over Couscous
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“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.”
Lentil Stew over Couscous
3 recipe photos
READY IN:9hrs 20mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
- 3 cups lentils, rinsed
- 3 cups water
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 4 stalks celery, thinly sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, cut lengthwise into halves,then cut into 1 inch pieces
- 2 -3 cloves garlic, chopped
- 1 teaspoon dried marjoram
- 1⁄4 teaspoon black pepper
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 4 1⁄2-5 cups hot cooked couscous
Directions
- Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
- Stir; cover and cook on low for 8 to 9 hours.
- Add vinegar and olive oil, stir, serve over couscous.
- Garnish with carrot curls and celery leaves.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Lentil Stew over Couscous