• 1/4 cup water
  • 1/2 medium onion, chopped (1 cup)
  • 2 medium carrots, shredded (1 cup)
  • 1 small sweet potato, peeled and diced
  • 4 cloves garlic, chopped
  • 2 cups dry lentils
  • 6 cups very hot vegetable broth
  • 1/4 teaspoon cumin and
  • 1 teaspoon curry powder,
  • salt and pepper to taste


In a skillet over medium-high heat, bring water to simmering. Add onion and saute 2 min. Add carrots, sweet potato, bell pepper(1/2 medium)and garlic; saute 1 min. until water has evaporated. Spoon into slow cooker. Ad remaining ingredients. except salt and pepper. Cook on low for 8 to 10 hours or until lentils are very soft and stew is thick. Can be very well frozen in containers.