Recipe for Lentil Vegetable Stew--Vt


1/4 cup sherry
1/2 medium onion; chop <1c>
2 medium carrots; shredded <1c>
1 small sweet potato; peeled and diced <1/2c>
1/2 medium red bell pepper; diced<1/2c>
4 centiliter garlic; chopped
2 cup lentils; dry
6 cup vegetable broth; very hot
1/4 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon cinnamon
1 ; 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.

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