Stewed Lentils & Tomatoes(Barefoot Contessa)

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

• Ready In: 1 hr 10 mins
• Yields: 6-8

Ingredients

• 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
• 1⁄4 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!