Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Wine Sherry |
| 1 cup | Onion chopped |
| 1 cup | Carrot shredded |
| ½ cup | Potato sweet diced |
| 1 medium | Pepper green |
| 2 tablespoons | Garlic clove minced |
| 2 cups | Lentils |
| 6 cups | Vegetable Broth (home made) |
| ¼ teaspoon | Cumin seed, ground |
| 1 teaspoon | Curry powder |
| ¼ teaspoon | 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)