| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Soup, Veggie |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Wine Sherry |
| 1 |
c |
Onion chopped |
| 1 |
c |
Carrot shredded |
| 1/2 |
c |
Potato sweet diced |
| 1 |
|
Pepper green |
| 2 |
T |
Garlic clove minced |
| 2 |
c |
Lentils |
| 6 |
c |
Vegetable Broth, home made |
| 1/4 |
t |
Cumin seed, ground |
| 1 |
t |
Curry powder |
| 1/4 |
t |
Cinnamon |
INSTRUCTIONS
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) From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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