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)