Stewed Lentils & Tomatoes

This is another Ina Garten recipe and it was good on it's own, but might be better over rice or with some bread. It's a hearty meal and has a nice sweetness. Below is the full recipe, but I only made half.

2 tsp olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbs minced garlic (3 cloves)
1 (28 ounce) can whole plum tomatoes
1 cup French green lentils
2 cups vegetable broth
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp pepper
1 Tbs red wine vinegar

Heat oil in saucepan. Add onions and carrots and cook for 8-10 minutes, until onions start to brown. Add garlic and cook for 1 more minute.

Meanwhile, place canned plum tomatoes, including juice, in either food processor or blender and pulse several times until tomatoes are coarsely chopped.

Add tomatoes, lentils, broth, curry, 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 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 vinegar, season to taste, and serve hot.