Barefoot Contessa's Stewed Lentils & Tomatoes

1. Heat 2 teaspoons of olive oil in a large saucepan. Add 2 cups of diced yellow onions (2 onions) and 2 cups of diced carrots (2-4 large carrots) over medium-low heat for 8 to 10 minutes until the onions start to brows. Stir occasionally with a wooden spoon. Add 1 tablespoon of minced garlic (3 cloves) and cook for 1 more minute.

2. Meanwhile, place 1 28-ounce can of whole plum tomatoes (including the juice) in a foot processor and pulse several times until the tomatoes are coarsely chopped. 

3. Add the tomatoes, 1 cup of green lentils (7 oz), 2 cups of chicken stock, 2 teaspoons of mild curry powder, 2 teaspoons of chopped fresh thyme leaves, 2 teaspoons of salt and 1/4 teaspoon of pepper to the pan. Raise the heat to bring to a boil and then lower the heat and simmer for about 40-minutes until the lentils are tender. 

4. 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 1 tablespoon of red wine vinegar, season to taste and serve hot.