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Lentil Vegetable Stew
| Ingredients | |||
| 1/4 | cup | sherry | |
| 1 | cup | onion, chopped | |
| 1 | cup | carrots, shredded | |
| 1/2 | cup | potato, sweet, peeled, diced | |
| 1/2 | cup | bell pepper, red, diced | |
| 4 | each | garlic, cloves, chopped | |
| 2 | cup | lentils, dry | |
| 6 | cup | vegetable broth, very hot | |
| 1/4 | teaspoon | cumin | |
| 1 | teaspoon | curry powder | |
| 1/4 | teaspoon | cinnamon | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| 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; 12 mg sod; 4 gm fiber. | |||
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