Lentil Curry

When I do make a lentil dish, I always say to myself, “I should cook with lentils more often!” Such was the case with last night’s dinner.

Serves 4-6

Ingredients (organic if possible):
2 tablespoons olive oil
2 large onions, diced
4 carrots, chopped
2 zucchini, sliced
3 minced garlic cloves
1 can tomatoes, crushed
1 cup raw brown lentils
2 cups vegetable stock
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves, chopped
1 tablespoon good-quality red wine vinegar

Method:
1. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.

2. Meanwhile, add the tomatoes (and the juice in the can), lentils, stock, curry powder, thyme, to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.

3. Remove from the heat and allow to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot.
4. Enjoy!