Curried Lental Stew

1 tbl butter
1 cup chopped onion
2 garlic cloves, minced
1 tsp curry powder (maybe a little more if you like Indian food)
1/4 tsp ground cinnamon
1/2 tsp cloves
1 tsp fresh thyme
1 large carrots cut in slices
1 medium potato cut into cubes
1 1/2 cups water (less if you dont want it wet more if you are serving with rice)
1/2 cup dried lentils
2 medium tomatoes, chopped
1/2 cup sherry (I used vermouth, worked just fine)
1/2 tsp salt and pepper for taste
Cilantro is optional

Met butter in LARGE saucepan over medium heat, add onions and cook until brown. About 7-10 minutes. Add garlic, curry powder, cloves, cinnamon and thyme. Cook stirring constantly for 2 minutes. Add carrot and potato, stir, then add the water and lentils. Cover pan and let mixture simmer for around 15 minutes. Then add the tomatoes, sherry and salt and simmer for another 10 minutes or until the lentils are soft.
I served with rice, sooo good! Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user DMEDICI5.