1/4 c Wine Sherry
1 c Onion chopped
1 c Carrot shredded
1/2 c Potato sweet diced
1 md Pepper green
2 T Garlic clove minced
2 c Lentils
6 c Vegetable Broth (home made)
1/4 t Cumin seed, ground
1 t Curry powder
1/4 t Cinnamon
In a skillet over medium high heat, bring sherry to a simmer. Add
onions and saute 2 minutes. Add carrots, sweet potato, bell pepper,
and garlic; saute 1 minute until sherry evaporates. Spoon into slow
cooker. Add remaining ingredients. Cover and cook on low for 8 to 10
hours until lentils are cooked. Add salt and pepper to taste. Serve
over rice (recommend basmati or jasmine)
