Lentil Stew over Couscous

Name: Lentil Stew over Couscous
Prep time: 20 min
Cook time: 540 min
Total time: 560 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 cup lentils; 3 cup water; 1 can diced tomatoes (14 1/2 ounce); 1 can reduced-sodium chicken broth (14 1/2 ounce); 4 stalks celery; 1 large onion; 1 green bell pepper; 1 medium carrot; 2 clove garlic; 1 tsp dried marjoram; 0.25 tsp black pepper; 1 tbsp cider vinegar; 1 tbsp olive oil; 4.5 cup hot cooked couscous

Lentils, hot couscous and tomatoes come together in this Moroccan stew, slow-cooked. It's finished with carrot curls and celery leaves.

9 hr 20 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 540 min · 560 min total
Difficulty: medium

1
Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
2
Stir; cover and cook on low for 8 to 9 hours. Add vinegar and olive oil, stir, serve over couscous.
540 min
3
Garnish with carrot curls and celery leaves.