| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Veggie, Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Wine Sherry |
| 1 |
c |
Onion chopped |
| 1 |
c |
Carrot shredded |
| 1/2 |
c |
Potato sweet diced |
| 1 |
md |
Pepper green |
| 2 |
tb |
Garlic clove minced |
| 2 |
c |
Lentils |
| 6 |
c |
Vegetable Broth (home made) |
| 1/4 |
ts |
Cumin seed, ground |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
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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