1/4 cup sherry
1/2 medium onion; chopped
2 medium carrots; shredded
1 small sweet potato; peeled and diced
1 medium red bell pepper; diced 4 cloves garlic; chopped
2 cups lentils; dry
6 cups hot vegetable broth
1/4 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon cinnamon
salt and pepper to taste
In a skillet over med high heat, bring sherry to simmering. Add onion and saute 2 minutes. Add carrots, sweet potato, bell pepper and garlic; saute 1 minute or until sherry has evaportated. Spoon into slow cooker. Add remaining ingredients except salt and pepper Cover and cook on low 8 to 10 hours, or until lentils are very soft and stew is thick. Salt and pepper to taste. Serve with a fragrant rice, such as basmati or jasmine.
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