| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 teaspoons good olive oil
- 2 cups large-diced yellow onions (2 onions)
- 2 cups large-diced carrots (3 to 4 carrots)
- 1 cup chopped fennel
- 1 tablespoon minced garlic (3 cloves)
- 1 cup French green lentils (7 ounces)
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 cups chicken stock, preferably homemade
- 2 teaspoons mild curry powder
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon good red wine vinegar
Instructions
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 152 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 2 mg |
| Sodium | 404 mg |
| Serving Size | 1 of 8 servings |
| Calories | 152 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 2 mg |
| Sodium | 404 mg |
Reviews
Didn’t have carrots on hand but had everything else and followed recipe. Excellent!
First time cooking lentils at home and it was delicious
Delightful, followed exact recipe. Love French lentils.
Very tasty!!!
This was so good! The flavors went so well together. We’ll definitely add this to our recipe book. Another excellent Ina Garten recipe.
I have made this recipe 7 times now!!! It’s incredible. It is so versatile – I add grilled chicken breast for dinner – I have it with poached eggs in the morning – and when I’ve exhausted all other – I turn it into a soup with zucchini and squash. 10 10 10 Ina!!!
Excellent! This dish taste great & was very easy to make. I added an additional cup of stock to suit my taste. I’ve made this dish twice so far & will continue to make it. Thanks!
Would not make again. The tomatoes completely overwhelmed the lentils. I have other curried lentil dishes I like much more. Sorry, Ina!
Who knew lentils could taste this good!!! This was super flavorful and delicious! Will make again! I want to try vegetable broth next time to keep it vegetarian. Thank you, Ina!
Love this recipe. My little ones eat it which is always a win.