| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Crock pot |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sherry |
| 1/2 |
md |
Onion; chop <1c> |
| 2 |
md |
Carrots; shredded <1c> |
| 1 |
sm |
Sweet potato; peeled and diced <1/2c> |
| 1/2 |
md |
Red bell pepper; diced<1/2c> |
| 4 |
cl |
Garlic; chopped |
| 2 |
c |
Lentils; dry |
| 6 |
c |
Vegetable broth; very hot |
| 1/4 |
ts |
Cumin |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Cinnamon |
|
|
;salt and pepper to taste |
INSTRUCTIONS
In skillet over med high heat, bring sherry to simmering. Add onion and
saute 2 mins. Add carrots, sweet potato, bell pepper and garlic; saute 1
min 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; 8G prot; .3G fat; 29G carb; 0 chol; 12MG sod; 4G
fiber.
From Vegetarian Times Typed by Lisa Greenwood
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
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