Lentil-Vegetable Stew

• 1/4 cup sherry
• 1 cup onions chopped
• 1 cup carrots shredded
• 1/2 cup potatoes sweet, diced
• 1 medium green bell peppers green
• 2 tablespoons garlic cloves minced
• 2 cups lentils
• 6 cups vegetable stock
• 1/4 teaspoon cumin seeds ground
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon

1. In a skillet over medium high heat, bring sherry to a simmer.
2. Add onions and saute 2 minutes.
3. Add carrots, sweet potato, bell pepper, and garlic; saute 1 minute until sherry evaporates.
4. Spoon into slow cooker.
5. Add remaining ingredients.
6. Cover and cook on low for 8 to 10 hours until lentils are cooked.
7. Add salt and pepper to taste.
8. Serve over rice (recommend basmati or jasmine)

sherry, onions, carrots, potatoes sweet, green bell peppers, garlic, lentils, vegetable stock, cumin seeds ground, curry powder, cinnamon

Taken from recipeland.com/recipe/v/lentil-vegetable-stew-35380 (may not work)