Lentil-vegetable stew
6 Servings
Ingredients
| Quantity | 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 |
Directions
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)