Stewed Lentils & Tomatoes

Ingredients

Prep

• Yellow onion - dice to yield 2 cups — this is the unglamorous shit that makes the good part happen.
• Carrots - dice to yield 2 cups
• Garlic - mince to yield 1 tbl
• Thyme - chop to yield 2 tsp
• Lentils - rinse and drain 1 cup of dried lentils

Instructions

Heat 2 tsp of olive oil in a large sauce pan. Add the onions and 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 1 more minute. Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor or blender and pulse several times until the tomatoes are coarsely chopped. Add the tomatoes, lentils, chicken broth, curry powder, thyme, 2 tsp salt, 1/4 tsp 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 lentis are tender, while gazing at the pan with pure, unreasonable devotion. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentis to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.