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Categories:
olive oil yellow onions carrots garlic tomatoes chicken stock Curry thyme kosher salt ground black pepper red wine vinegar
Viewed: 50 - Published at: 5 years agoIngredients
- 2 teaspoons olive oil
- 2 cups large-diced yellow onions (2 onions)
- 2 cups large-diced carrots (3 to 4 carrots)
- 1 tablespoon minced garlic (3 gloves)
- 1 (28 ounce) can plum tomatoes
- 1 cup french green lentil (7 ounces)
- 2 cups chicken stock
- 2 teaspoons mild curry, powder**
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 14 teaspoon fresh ground black pepper
- 1 tablespoon good red wine vinegar
Method
- Heat the oil in a large saucepan.
- Add the onions and the 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 one minute more.
- Meanwhile, place the canned plum 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, over rice if desired.
- * I got quick-crushed, a rough puree that allowed me to skip the nuisance-y food processor step.
- ** I used Kalustyans medium curry, not mild, and it gave it an awakening kick.
