2tbspVSOP Harissa Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
2cups2 medium Yellow Onion, large dice
2cups4 medium Carrot, peeled and large dice
2 stalks Celery, large dice
4cloves Garlic, minced
2tspCurry Powder, mild, we love penzeys curry
2tspFine Sea Salt
1tspFresh Cracked Black Pepper
2tspFresh Thyme Leaves
1can Canned Whole Plum Tomatoes, 28 oz can
1cupFrench Green Lentils, picked over to remove any stones
2cupsChicken Stock, good quality, or vegetable stock
1whole Bay Leaf
VSOP Barrel Aged Red Wine Vinegar, or vsop pinot noir wine vinegar
1
Heat the olive oil in a large saute pan over medium heat. Add the onions, carrots, and celery to the pan and saute for about 10 to 12 minutes.
2
Add the garlic and cook for another minute or two. Add the seasonings and saute for another minute.
3
Roughly chop the tomatoes in a food processor or by using kitchen shears in the can. Add the lentils, tomatoes, bay leaf, and stock to the pan. Raise the heat to high and bring to a boil. Then lower the heat and simmer covered for about 40 minutes until the lentils are tender.
4
Remove from the heat and add the vinegar. Stir to combine and taste. Adjust seasonings if necessary. Serve hot. Enjoy!
Ingredients
2tbspVSOP Harissa Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
2cups2 medium Yellow Onion, large dice
2cups4 medium Carrot, peeled and large dice
2 stalks Celery, large dice
4cloves Garlic, minced
2tspCurry Powder, mild, we love penzeys curry
2tspFine Sea Salt
1tspFresh Cracked Black Pepper
2tspFresh Thyme Leaves
1can Canned Whole Plum Tomatoes, 28 oz can
1cupFrench Green Lentils, picked over to remove any stones
2cupsChicken Stock, good quality, or vegetable stock
1whole Bay Leaf
VSOP Barrel Aged Red Wine Vinegar, or vsop pinot noir wine vinegar
Directions
1
Heat the olive oil in a large saute pan over medium heat. Add the onions, carrots, and celery to the pan and saute for about 10 to 12 minutes.
2
Add the garlic and cook for another minute or two. Add the seasonings and saute for another minute.
3
Roughly chop the tomatoes in a food processor or by using kitchen shears in the can. Add the lentils, tomatoes, bay leaf, and stock to the pan. Raise the heat to high and bring to a boil. Then lower the heat and simmer covered for about 40 minutes until the lentils are tender.
4
Remove from the heat and add the vinegar. Stir to combine and taste. Adjust seasonings if necessary. Serve hot. Enjoy!
