- Stewed Lentils & Tomatoes

STEWED LENTILS & TOMATOES


Serves 6

2 tsp olive oil
2 c large diced onions
2 c large diced carrots
1 T minced garlic
1 (28 oz) can plum tomatoes
1 c green lentils (7 oz)
2 c chicken stock
2 tsp curry powder
2 tsp chopped fresh thyme leaves
2 tsp kosher salt
¼ tsp freshly ground black pepper
1 T red wine vinegar

Heat oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.

Meanwhile, place the 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. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, 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. Add the vinegar, season to taste, and serve hot.

Notes:

1. I also added pieces of cauliflower after about 25 minutes. Next time (and there will be a next time) I might add chunks of potatoes when adding the lentils.