Stewed Lentils & Tomatoes
Stewed Lentils & Tomatoes
Adapted from the Barefoot Contessa at Home
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 tablespoon
- 1 large can plum tomatoes 28 ounce can
- 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
Instructions
Cook Onions and Carrots
- 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.
Food Process Tomatoes and Rinse and Clean Lentils
- 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.
Combine and Cook Tomatoes and Lentils
- 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.
Let Dish Rest, add Vinegar and Serve
- 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!
Notes
Found online at: https://www.geniuskitchen.com/recipe/stewed-lentils-tomatoes-barefoot-contessa-377484?ftab=reviews