Hearty Lentil Stew with Couscous: A Nutritious & Flavorful Recipe

INGREDIENTS

1 large onion, chopped 1 green bell pepper, chopped 4 stalks celery, chopped 1 medium carrot, cut lengthwise in half, then cut into 1-inch pieces 2 cloves garlic, chopped 3 cups dried lentils (1 pound), rinsed 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth 3 cups water 1/4 teaspoon black pepper 1 teaspoon dried marjoram leaves 1 tablespoon cider vinegar 1 tablespoon olive oil 4‑1/2 to 5 cups hot cooked couscous Carrot curls (optional) Celery leaves (optional)

PREPARATION:

Slow Cooker Directions

1. Combine onion, bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, black pepper and marjoram in slow cooker. Stir; cover and cook on LOW 8 to 9 hours or until vegetables are tender.
2. Stir in vinegar and olive oil. Serve over couscous. Garnish with carrot curls and celery leaves, if desired.

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 three months. This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Serving Size: 1/12 of lentil stew with about 1/3 cup cooked couscous Fiber 4 g Carbohydrate 37 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 9 % Calories 203 Protein 11 g Sodium 128 mg DIETARY EXCHANGE: Meat 1/2 Vegetable 1 Starch 2