Lentil-vegetable stew

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)

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