Instructions: 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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