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)