Stewed Lentils and Tomatoes
Photo © Deb Perelman
- 2 teaspoons good olive oil
- 2 cups large-diced yellow onions (2 onions)
- 2 cups large-diced carrots (3 to 4 carrots)
- 1 tablespoon minced garlic (3 cloves)
- 1 (28-ounce) can whole plum tomatoes
- 1 cup French green lentils (7 ounces)
- 2 cups vegetable or chicken broth
- 2 teaspoons mild curry powder
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, large (2 cups)
- French green lentils (1 cup)
- Garlic (1 tablespoon)
- Plum tomatoes, whole (1 (28-ounce) can)
- Thyme, fresh leaves (2 teaspoons)
- Yellow onions, large (2 cups)
- Canned Goods
Vegetable or chicken broth (2 cups)
- Condiments
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Curry powder, mild (2 teaspoons)
- Kosher salt (2 teaspoons)
- Olive oil, good (2 teaspoons)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
75.5Rating
1-100
1-100
86Tweets
273Facebook
Shares
Shares
11StumbleUpon
Views
Views
547PinterestPins
Recipe Stats
Published October 30, 2006 (6 years ago).
32 people saved this recipe.
