Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           wine sherry
   1      cup           onion chopped
   1      cup           carrot shredded
     1/2  cup           potato sweet diced
   1      medium        pepper green
   2      tablespoons   garlic clove minced
   2      cups          lentils
   6      cups          vegetable broth -- (home made)
     1/4  teaspoon      cumin seed -- ground
   1      teaspoon      curry powder
     1/4  teaspoon      cinnamon

Preparation:

In a skillet over medium high heat, bring sherry to a simmer. Add onions and sauté 2 minutes. Add carrots, sweet potato, bell pepper, and garlic; sauté 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)