Here is another great recipe from Ina Garten.

Save this for a cold, winter evening. It is a hearty, warm dish that leaves you feeling satisfied and content.

Serve it on one of those blustery days when you need something soothing and comforting.

My family loved it. There were no leftovers. I am sure your family will enjoy it as well.

If you make it, send me an email and let me know, I would love to hear from you! 

Ingredients for Stewed Lentils

2 tbsp. extra virgin olive oil
2 cups diced yellow onion
2 cups diced carrots
3 garlic cloves, minced
1 (28 oz) can plum tomatoes
1 cup french green lentils (uncooked)
2 cups chicken stock
2 tsp. curry powder
2 tsp. fresh thyme leaves, chopped
2 tsp. kosher salt
1 tsp. black pepper
1 tsp red wine vinegar

Heat olive oil in a large saucepan. 

Add carrots and onions. Heat for 8-10 more minutes, then add garlic for one more minute.

While this is cooking, empty a can of tomatoes (juice and all) in a food processor and pulse a couple times so the tomatoes are coarsely chopped.

Rinse the lentils.

Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper and bring to a boil.Once at a boil, bring the mixture down to a simmer.

Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes. 

Add red wine vinegar. Serve hot.