Lentil Vegetable Stew

• 1/4 cup sherry
• 1 cup onions chopped
• 1 cup carrots shredded
• 1/2 cup potatoes sweet, peeled, diced
• 1/2 cup sweet red bell peppers red, diced
• 4 each garlic cloves, chopped
• 2 cups lentils dry
• 6 cups vegetable stock very hot
• 1/4 teaspoon cumin
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1 x salt to taste
• 1 x black pepper to taste

1. In skillet over medium-high heat, bring sherry to simmering.
2. Add onion and saute 2 minutes.
3. Add carrots, sweet potato, bell pepper and garlic; saute 1 minute or until sherry has evaportated.
4. Spoon into slow cooker.
5. Add remaining ingredients except salt and pepper.
6. Cover and cook on low 8 to 10 hours, until lentils are very soft and stew is thick.
7. Salt and pepper to taste.
8. Serve with a fragrant rice, such as basmati or jasmine.
9. Per serving: 156 cals; 8 gm prot; .3 gm fat; 29 gm carb; 0 chol; 12 mg sod; 4 gm fiber.

sherry, onions, carrots, potatoes sweet, sweet red bell peppers red, garlic, lentils dry, vegetable stock very, cumin, curry powder, cinnamon, salt, black pepper

Taken from recipeland.com/recipe/v/lentil-vegetable-stew-2206 (may not work)