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Yields8 Servings
 2 tbsp VSOP Harissa Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 2 cups 2 medium Yellow Onion, large dice
 2 cups 4 medium Carrot, peeled and large dice
 2 stalks Celery, large dice
 4 cloves Garlic, minced
 2 tsp Curry Powder, mild, we love penzeys curry
 2 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper
 2 tsp Fresh Thyme Leaves
 1 can Canned Whole Plum Tomatoes, 28 oz can
 1 cup French Green Lentils, picked over to remove any stones
 2 cups Chicken Stock, good quality, or vegetable stock
 1 whole 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

 2 tbsp VSOP Harissa Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 2 cups 2 medium Yellow Onion, large dice
 2 cups 4 medium Carrot, peeled and large dice
 2 stalks Celery, large dice
 4 cloves Garlic, minced
 2 tsp Curry Powder, mild, we love penzeys curry
 2 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper
 2 tsp Fresh Thyme Leaves
 1 can Canned Whole Plum Tomatoes, 28 oz can
 1 cup French Green Lentils, picked over to remove any stones
 2 cups Chicken Stock, good quality, or vegetable stock
 1 whole 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!

Stewed Tomatoes & Lentils

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