stewed lentils + tomatoes

From the cookbook Barefoot Contessa at Home by Ina Garten

2 tsp olive oil
2 yellow onions, large diced
3-4 carrots, large diced
1 Tbsp minced garlic
1 28-oz can whole tomatoes
1 cup French green lentils (7 oz)
2 cups chicken stock
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar

Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onion starts 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 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.