Lentil-Vegetable Stew

Course : Curry
Serves: 6
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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 / Directions:

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)

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