1/4 cup water
1/2 medium onion, chopped (1 cup)
2 medium carrots, shredded (1 cup)
1/2 bell pepper, chopped
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
1 teaspoon curry powder
salt and pepper, to taste
1. In a skillet over medium-high heat, bring water to simmering. Add onion and saute 2 minutes.
2. Add carrots, sweet potato, bell pepper, and garlic; saute 1 minute, until water has evaporated.
3. Spoon into slow cooker. Add remaining ingredients, except salt and pepper.
4. 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.