Stewed lentils with tomatoes

Ingredients:

• 2 tsp. quality olive oil
• 2 cups yellow onion, diced into large cubes (2 pcs.)
• 2 cups carrots, cut into large cubes (3-4 pcs.)
• 1 cup chopped fennel root
• 1 tbsp. chopped garlic (3 cloves)
• 1 cup French green beans (200 g)
• 1 can (800 g) of canned crushed tomatoes, preferably San Marzano
• 2 cups chicken broth, preferably homemade
• 2 tsp curry powder
• 2 tsp chopped fresh thyme leaves
• 2 teaspoons coarse salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp. quality red wine vinegar

Preparation:

1. Heat the olive oil in a large saucepan. Add the onion, carrot, and fennel and cook over medium heat for 8-10 minutes, until the onion begins to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for another 1 minute.
2. Meanwhile, rinse and sort the lentils.
3. Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt, and black pepper to the pan. Increase the heat to bring to a boil, then reduce the heat and simmer, covered, for about 40 minutes, until the lentils are tender. Check occasionally to make sure the water has stopped boiling. Remove from the heat and let the lentils sit, covered, for another 10 minutes. Add vinegar, season with salt to taste, and serve hot.