Ina Garten'S Stewed Lentils And Tomatoes

• 2 tbsp. extra virgin olive oil
• 2 cups diced yellow onion
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 (28oz) can plum tomatoes
• 1 cup french green lentils (uncooked!!)
• 2 cups chicken stock - (I used homemade)
• 2 tsp curry powder
• 2 tsp fresh thyme leaves, chopped
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tbsp. red wine vinegar

1. Heat olive oil in large saucepan. Add carrots and onions. Heat for 8-10 minutes, then add garlic for one more minute.
2. While this is cooking, put can of tomatoes (juice and all), in a food processor and pulse a couple times so the tomatoes are coarsely chopped. Rinse Lentils.
3. Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper to the sauce pan and bring it to boil. Once at a boil, bring the mixture down to simmer. Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes.
4. Add red wine vinegar. Serve hot.

extra virgin olive oil, yellow onion, carrots, garlic, tomatoes, green lentils, chicken, curry powder, thyme, kosher salt, black pepper, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/ina-gartens-stewed-lentils-and-tomatoes-52414711 (may not work)