Lentils with Carrots & Onions

I'm sort of obsessed with Pinterest.  I realize I am not alone in this either.  There are a million zillion people on it, pinning all sorts of things such as crafts, home decor, and of course food.  And now I have a to-do list about 7 miles long, complete with projects and ideas I found on Pinterest.

Apparently there is a "male" version of Pinterest (not that guys aren't on Pinterest - pretty sexist if you ask me) called Manteresting.  You don't pin, you nail.

Looking at so many fixer-upper pins on Pinterest, I could get really excited about reupholstering a chair that someone found in a dumpster.  However, I have never dumpster dived, and (fingers crossed) will never do so.  Thus, all my fun little projects have little hope of ever actually getting done.  And I run the risk of becoming a hoarder like the ones on the shows where they seem to always have a lot of cats and a Big Mouth Billy Bass among the piles of old flannels and 14-year old issues of Women's Day.

Per usual, this has nothing to do with the recipe below.  Just typing as I think.

Back to the food (who cares about my thoughts on Pinterest?)...

This meal is a warm, stick-to-your-ribs kinda food. It has a slight Indian feel to it, but you can always leave out the Garam Masala if you want.  By the way, Garam Masala is available at the supermarket in the spice section - McCormick's makes a good one.  I like a lot of vinegar at the end to add a tartness.  Serve with crusty bread or naan.

Lentils with Carrots & Onions
Serves 6 for a meal

2 large yellow onions, chopped
4 large carrots, chopped
6 cloves garlic, minced
1 - 28 oz. can whole plum tomatoes
1 cup red lentils
3 teaspoons Garam Masala
2 teaspoons cumin
2 teaspoons dried thyme leaves
2 cups vegetable broth
1/4 cup chopped cilantro
red wine vinegar, for garnish

Heat a bit of olive oil in a dutch oven over medium-high heat until shimmering.  Add carrots and saute for 2 minutes.  Add onions and saute.  Cover pot and cook until the onions are slightly browned, stirring every once in a while.  Add the garlic and cook another minute.

Meanwhile, pour the tomatoes and juice into a bowl.  Using your hands, carefully squeeze the tomatoes, breaking them up into bite-sized pieces.  Pick over the lentils for any rocks or ugly ones.  Rinse.

Now add the garam masala, cumin, and thyme to the onion mixture.  Season to taste.  Allow to cook for a minute.  Add the tomatoes and juice, lentils, and broth.  Bring to a boil, then lower the heat and simmer, covered, for about 40-50 minutes or until lentils are tender.  Check it occasionally to make sure the liquid hasn't evaporated.

Once cooked, stir in the cilantro.  Serve with red wine vinegar at the table.  I like a pretty big splash in mine, to cut the sweetness of the onions and carrots.

Serve with naan or crusty bread.