can (about 14 ounces) fat-free reduced-sodium chicken broth
3
cups water
1
teaspoon dried marjoram leaves
1/4
teaspoon black pepper
1
tablespoon cider vinegar
1
tablespoon olive oil
4-1/2
to 5 cups hot cooked couscous
Carrot curls (optional)
Celery leaves (optional)
Prep Time
10 minutes
Cook Time
8 to 9 hours (LOW)
Slow Cooker Directions
1. Combine onion, bell pepper, celery, carrot, garlic, lentils, tomatoes, broth, water, marjoram and black pepper 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 1 week. Stew can also be frozen in airtight container in freezer up to three months.
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