Yield: 8 servings
|½ medium||Onion; chop <1c>|
|2 mediums||Carrots; shredded <1c>|
|1 small||Sweet potato; peeled and diced <1/2c>|
|½ medium||Red bell pepper; diced<1/2c>|
|4 cloves||Garlic; chopped|
|2 cups||Lentils; dry|
|6 cups||Vegetable broth; very hot|
|1 teaspoon||Curry powder|
|\N \N||;salt and pepper to taste|
In skillet over med high heat, bring sherry to simmering. Add onion and saute 2 mins. Add carrots, sweet potato, bell pepper and garlic; saute 1 min 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; 8G prot; .3G fat; 29G carb; 0 chol; 12MG sod; 4G fiber.
From Vegetarian Times Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 01-07-95