Ingredients
- 4 garlic
- 2 lentils
- 1,400 ml vegetable broth
- 130 gr carrots
- 120 gr onion
- 65 gr bell pepper
- 60 ml sherry
- 50 gr potato
- 2 gr curry powder
- 1 gr cumin
- 1 gr cinnamon
In skillet over medium-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 8-10 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; 8 gm prot; .3 gm fat; 29 gm carb; 0 chol; dozen mg sod; 4 gm fiber.
