Lentil Stew over Conscous

from the kitchen of Carol O.

1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous

Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker.  Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil.  Serve over couscous or rice.
Tip:  Lentil Stew keeps well in the refrigerator for up to one week.  Stew can also be frozen in airtight container in freezer for up to 3 months.