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Lentil Vegetable Stew
1/4 c Sherry
1/2 md Onion; chop (1c)
2 md Carrots; shredded (1c)
1 sm Sweet potato; peeled and diced (1/2c)
1/2 md Red bell pepper; diced (1/2c)
4 cl Garlic; chopped
2 c Lentils; dry
6 c Vegetable broth; very hot
1/4 ts Cumin
1 ts Curry powder
1/4 ts Cinnamon
Salt and pepper to taste
In skillet over med high heat, bring sherry to simmering. Add onion and sauté 2 minutes. Add carrots, sweet potato, bell pepper and garlic; sauté 1 min or until sherry has evaporated. 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.
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