INGREDIENTS
2 tsp
extra virgin olive oil
2 cups
onions
2 cups
carrots
1 tbs
garlic cloves
28 oz
canned tomatoes
2 cups
vegetable stock
2 tsp
mild curry powder
2 tsp
thyme leaves
2 tsp
kosher salt
1/4 tsp
ground pepper
1 tbsp
red wine vinegar
7 oz
green lentil