Ingredients
- 2 lentils
- 1 pepper green
- 1/2 potato sweet (diced)
- 1,400 ml vegetable broth
- 190 gr carrot (shredded)
- 120 gr onion (chopped)
- 60 ml wine sherry
- 18 gr garlic clove (minced)
- 2 gr curry powder
- 1 gr cumin seed
- 1 gr cinnamon
In a skillet over medium high heat, bring sherry to a simmer. Add onions and saute 2 minutes. Add carrots, sweet potato, bell pepper, and garlic; saute 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)
