2 tsp good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tbsp minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups chicken broth
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp red wine vinegar
Heat the oil in a large saucepan. Add onions and carrots, cooking over medium-low heat for 8 to 10 minutes, until the onions start to brown, stirring occasionally. Add garlic and cook one minute longer.
Reserving the juice, coarsely chop the canned tomatoes (you can do this with a food processor if you like). Wash the lentils and make sure there aren’t any stones mixed in, because biting down on a rock is never fun.
Add the tomatoes (with juice), lentils, 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.
*Don’t forget the vinegar when you are ready to eat! It really makes a difference in the dish.