Amount
Ingredient
Preparation



1/4
cup
sherry





1
cup
onion

chopped



1
cup
carrots

shredded



1/2
cup
potatoes

sweet, peeled, diced



1/2
cup
sweet bell pepper

red, diced



4
each
garlic

cloves, chopped



2
cups
lentils

dry



6
cups
vegetable broth

very hot



1/4
teaspoon
cumin





1
teaspoon
curry powder





1/4
teaspoon
cinnamon





1
x
salt

to taste



1
x
pepper

to taste

 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 8-1 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;  chol; 12 mg sod; 4 gm fiber