Title: Lentil-Vegetable Stew
Categories: Vegetable Soup
Yield: 6 Servings
| 1/4 | c | Wine Sherry |
| 1 | c | Onion chopped |
| 1 | c | Carrot shredded |
| 1/2 | c | Potato sweet diced |
| 1 | md | Pepper green |
| 2 | tb | Garlic clove minced |
| 2 | c | Lentils |
| 6 | c | Vegetable Broth (home made) |
| 1/4 | ts | Cumin seed, ground |
| 1 | ts | Curry powder |
| 1/4 | ts | 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)