Luca's Lentils

• 1 tablespoon olive oil
• 1 small onion, minced
• 1 carrot, diced
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, peeled and smashed
• 3 tomatoes, cored and diced
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon hot or medium Madras curry powder or Garam Masala
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon herbs de Provence
• 2 bay leaves
• 1 cup water
• 1 chicken bouillon cube
• 4 cups precooked brown lentils
• 1 to 2 tablespoons fresh lemon juice, or to taste
• Extra virgin olive oil, for drizzling

1. In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes.
2. Add the garlic and cook 1 minute.
3. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes.
4. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened.
5. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended.
6. Discard bay leaves.
7. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

olive oil, onion, carrot, salt, garlic, tomatoes, fresh gingerroot, curry powder, lemon pepper, herbs, bay leaves, water, chicken, brown lentils, lemon juice, extra virgin olive oil

Taken from www.foodnetwork.com/recipes/lucas-lentils-recipe.html (may not work)