1/4 c Sherry
1/2 md Onion; chop <1c>
2 md Carrots; shredded <1c>
1 sm Sweet potato; peeled and
-diced <1/2c>
1/2 md Red bell pepper; diced<1/2c>
4 cl Garlic; chopped
2 c Lentils; dry
6 c Vegetable broth; very hot
1/4 ts Cumin
1 ts Curry powder
1/4 ts Cinnamon
;salt and pepper to taste
In skillet over med high heat, bring sherry to simmering.
Add onion and saute 2 mins. Add carrots, sweet potato, bell pepper
and garlic; saute 1 min or until sherry has evaportated.
Spoon into slow cooker.
Add remaining ingredients except salt and pepper. Cover and cook on
low 8-10 hours, until lentils are very soft and stew is thick. Salt
and pepper to taste.
Serve with a fragrant rice, such as basmati or jasmine.
