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      Title: Lentil Vegetable Stew
 Categories: Vegetarian, Crock pot
      Yield: 8 Servings

    1/4 c  Sherry
    1/2 md Onion (1 c); chopped
      2 md Carrots (1 c); shredded
    1/2 c  Sweet potato (1 sm);
           - peeled and diced
    1/2 md Red bell pepper (1/2 c);
           - diced
      4 cl Garlic; chopped
      2 c  Lentils; uncooked
      6 c  Vegetable broth; very hot
    1/4 ts Cumin
      1 ts Curry powder
    1/4 ts Cinnamon
           Salt and pepper; to taste

  In skillet over med 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 evaporated. Spoon into
  slow cooker.

  Add remaining ingredients except salt and pepper. Cover and cook on
  low for 8 to 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 cal; 8 g prot; .3 g fat; 29 g carbs; 0 chol;
  12 mg sod; 4 g fiber

  Recipe FROM: Vegetarian Times

  Typed by: Lisa Greenwood

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