Stewed Lentils & Tomatoes

Stewed Lentils & Tomatoes
Inspired by Barefoot Contessa at Home

2 teaspoons extra virgin olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable stock
2 teaspoons curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons Sea Salt
¼ teaspoon ground peppercorns
1 tablespoon good red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots 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 one minute more.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, 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.

"Epicurized" Indian Inspired Butter Chicken

The night before:
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.

Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.

In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped

Heat pot, add oil, and vegetables. Saute over medium heat until transparent.

Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori

Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.

Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar

Simmer for 10 minutes over medium high heat

Chop the cooled chicken into bite sized pieces and add to the sauce mixture.

Add:

1/3 cup fat free yogurt

Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.