Stewed Lentils & Tomatoes(Barefoot Contessa)

Sharon123's Note:

Ina Garten made huge pots of this at her restaurant, Barefoot Contessa. It's healthy and delicious!

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Yield: 6

• 2 teaspoons extra virgin olive oil
• 2 cups large diced yellow onions (2 onions)
• 2 cups large diced carrots (3-4 carrots)
• 3 garlic cloves , minced (about 1 tbls.)
• 1 (28 ounce) can plum tomatoes
• 1 cup french green lentil (7 ounces)
• 2 cups vegetable stock (or chicken stock)
• 2 teaspoons mild curry powder
• 2 teaspoons fresh thyme leaves , chopped
• 2 teaspoons kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 tablespoon good quality red wine vinegar

Directions:

1. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
2. Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
3. Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
4. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!

Reviews

[Sweet Baboo]

We really liked this. I added chicken broth to the leftovers and it made a delicious soup.

[Merrill R]

This recipe is delicious! I loved the tomato and curry flavor mixed together. The vinegar gives it a little zing. A nice flavor burst in your mouth - and so nutritious!

[Chef #1512712]

I received the Barefoot Contessa at Home cookbook for Christmas and wanted to try the Stewed Lentils and Tomatoes recipe. Although, in general my husband and I enjoyed the flavor I felt it was too tomatoey. It took about 30 minutes longer than the recipe to cook the lentils. I used canned chicken stock rather than homemade but I followed everything else to the letter. Not sure why the tomatoes were so pronounced...looked more orange than the picture.