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Lentil-vegetable Stew

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      Title: LENTIL-VEGETABLE STEW
 Categories: Vegetables, Soup
      Yield: 6 Servings
 
    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
 
  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)
 
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