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How To make Lentil Vegetable Stew

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Ingredients
1/4
cup
sherry
1
cup
onion, chopped
1
cup
carrots, shredded
1/2
cup
potato, sweet, peeled, diced
1/2
cup
bell pepper, red, diced
4
each
garlic, cloves, chopped
2
cup
lentils, dry
6
cup
vegetable broth, very hot
1/4
teaspoon
cumin
1
teaspoon
curry powder
1/4
teaspoon
cinnamon
1

salt, to taste
1

pepper, to taste

Directions:
In skillet over medium-high heat, bring sherry to simmering. Add onion and saute 2 minutes. Add carrots, sweet potato, bell pepper and garlic; saute 1 minute 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.
Per serving: 156 cals; 8 gm prot; .3 gm fat; 29 gm carb; 0 chol; 12 mg sod; 4 gm fiber.

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