Stewed Lentils and Tomatoes
2 tsp good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbsp minced garlic (3 cloves)
28 ounce can whole plum tomatoes, undrained
1 cup French green lentils (7 ounces)
2 cups chicken stock, preferably homemade
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves (Used 1 tsp dried thyme)
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp good red wine vinegar
1. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 20-30 minutes, until the onions and carrots are softened. Stir occasionally with a wooden spoon.
2. Add the garlic and cook for 1 more minute.
3. Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped.
4. Rinse and pick over the lentils to make sure there are no stones in the package.
5. Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes.
6. Add the vinegar, season to taste and serve hot.
Source: Originally from Ina Garten, As seen on The Sisters’ Cafe