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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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 333.4mg||9 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 10.8g|
|Protein 7.1g||10 %|
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Calories per serving: 97
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