Lentil-Vegetable Stew

Servings: 6
Ingredients:

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)

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