Stewed Lentils and Tomatoes

2 t olive oil
2 cups large diced yellow onions (2)
2 dups large-diced carrots (3-4)
1 T garlic (3 pods)
1 28 oz. can whole plum tomatoes
1 cup French green lentils
2 cups chicken stock
2 tsp mild curry powder
2 tsp chopped freh thyme leaves
2 tsp kosher salt
1/4 teaspoon freshly ground black pepper
1 T good red wine vinegar
Heat the oil in a large saucepan. Add the onions an dcarrots 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 1 more minute.
Meanwhile, place the canned plum tomatoes, including the juice, int he bowl of a food processor and pulse several times until the tomatoes are coarsley chopped. Rinse and pick over the lentils to make sure there are no stones in the apckage.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise heat to allow boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquit 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.