Lentil vegetable stew--vt

Yield: 8 servings

Measure Ingredient
¼ cup Sherry
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
¼ teaspoon Cumin
1 teaspoon Curry powder
¼ teaspoon Cinnamon
\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

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