Lentil Vegetable Stew
|1/2||cup||potato, sweet, peeled, diced|
|1/2||cup||bell pepper, red, diced|
|4||each||garlic, cloves, chopped|
|6||cup||vegetable broth, very hot|
|1||salt, to taste|
|1||pepper, to taste|
|In skillet over medium-high heat, bring sherry to simmering. Add onion and saute 2 minutes. Add carrots, sweet potato, bell pepper and garlic; saute 1 minute 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; 8 gm prot; .3 gm fat; 29 gm carb; 0 chol; 12 mg sod; 4 gm fiber.