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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones. | 3. Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper 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. | 4. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	teaspoons		-	-	-	-
yellow onion	2	cups	diced	128.0	29.888	3.52	0.32
carrot	2	cups	diced	104.96	24.5248	2.3808	0.6144
garlic clove	3	tbls	minced	-	-	-	-
plum tomato	1	can		-	-	-	-
green lentil	1	cup		-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
curry powder	2	teaspoons	mild	13.0	2.2332	0.5716	0.5604
thyme leaf	2	teaspoons	chopped	-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.