Tomato and Lentil Stew

It's almost June and our heat is still on!!! This makes for a satisfying and healthy lunch or dinner. It can easily be made by pantry staples and it gets better as it sits overnight. I slightly modified a recipe from Ina Garten- although it didn't need much modification! I haven't given up on my blog, but being a working mommy keeps me very very busy! Summer is such a great season for food and I will be sure to honor it with more frequent blog posts. Enjoy, and may your weather be too warm for this recipe!

Stewed Tomatoes and Lentils from Barefoot Contessa At Home

2 tsp olive oil
2 onions diced
2 carrots diced
1 TBS minced garlic
1 28 oz can crushed tomatoes (briefly pulse in the food processor)
1 cup french lentils (very small lentils, regular brown lentils can be substituted but the french lentils are worth seeking out.)
2 cups chicken stock
1 tsp curry powder
2 tsp thyme
1 tsp summer savory
2 tsp salt
1/4 tsp ground black pepper
1 TBS red wine vinegar

Saute the onions and carrots in the olive oil over medium heat and cook the vegetables until they begin to caramelize. Add the garlic about a minute before the vegetables are done. Add in the tomatoes, lentils, stock, curry powder, thyme, and summer savory. Simmer over low heat for 40 minutes or until the lentils are tender. Add some more chicken stock or water if the mixture seems too thick. Season with salt, pepper and vinegar. The combination of the tomatoes and lentils paired really well with polenta.