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Stewed Lentils and Tomatoes
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Brief Description
Stewed lentils and tomatoes with carrots, onion, tomatoes and seasoning.
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Main Ingredient
tomatoes
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Category: Vegetarian
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Cuisine: Indian
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Prep Time: 40 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Ina Garten's recipe
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Posted By: PlantingSeeds
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Posted On: Sep 25, 2021
Number of Servings:
Ingredients:
- - good olive oil
- 2 cups - chopped yellow onions (2 onions)
- 2 cups - diced carrots (3 to 4 carrots)
- 1 tablespoons - minced garlic (3 cloves)
- 1 cans - 28 oz. whole plum tomatoes
- 1 cups - French green lentils (7 ounces)
- 2 cups - good chicken stock preferably homemade
- 2 teaspoons - mild curry powder
- 2 teaspoons - chopped fresh thyme leaves
- - kosher salt and freshly ground black pepper
- 1 tablespoons - good red wine vinegar
Directions:
Heat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally until the onions start to brown. Add garlic and cook for one minute.
Meanwhile, place tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until tomatoes are roughly chopped.
Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon of salt and 1 teaspoon of pepper to the pot. Bring to a boil, lower the heat and simmer, covered, for 30 to 40 minutes, until lentils are tender. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering. (I pull the pot halfway off the burner to keep it simmering.)
Remove from heat and allow lentils to sit, covered, for another 10 minutes. Stir in the vinegar, check the seasonings, and serve hot or warm.
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