Stewed Puy French Lentils & Tomatoes

I have a big huge bag of French lentils in the cupboard that could use some love.  I was watching Ina Garten on food t.v. make this and decided it looked good enough to try myself.  She used fennel on the show but I didn't have any today.   I decided to add some feta cheese and a fried egg to finish.  I also served with homemade crusty bread.  What I used:  

• Organic extra-virgin olive oil, as needed
• 2 sweet onions, chopped
• 4 carrots, green tops trimmed off & diced
• 3 cloves garlic, minced
• 28-ounce can "Bianco DiNapoli" crushed tomatoes (this brand is my latest food crush)
• 1 cup organic French green lentils 
• 2 cups organic low-sodium "Better than Bouillon" chicken stock
• 1 tablespoon organic mild curry powder
• 2 teaspoons fresh thyme leaves, stripped from stems
• Kosher salt and fresh cracked black pepper, to taste
• 1 tablespoon red wine vinegar
• Feta cheese, crumbled for garnish (optional)
• Fried free range eggs, for serving (optional)

Heat the 2 tablespoons of oil in a large saucepan.  Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown.  Add the garlic and cook for one minute.  

Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot.   

Bring to a boil, lower the heat, and simmer, covered, for 40 minutes or until the lentils are tender.  Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering.  Remove from the heat and allow the lentils to sit covered for another 10 minutes.  Stir in the vinegar, check the seasonings.  

Serve sprinkled with feta and a fried egg if desired.  Put the bread on the side, for dipping/scooping.

This is one of those dishes where simple quality ingredients do all the talking.  Absolutely yummy.  I'm also glad I added the egg and cheese.  This was a damn fine meatless meal.