Beth's Lentils

I got the original version of this recipe from Peta's cookbook The Compassionate Cook, which I highly recommend for great vegan food.  I don't know who Beth is, but her lentils are great!  And the ease of a one-pot meal is welcome on work nights.  Serve it with cornbread for a perfect cool-weather supper.

Ingredients:

2 T. extra-virgin olive oil

between 1/2 and 1 onion, chopped

2 carrots, peeled, halved lengthwise, and sliced

crushed red pepper, to taste (optional - This dish is good with and without this ingredient.  Decide whether you're in the mood for something spicy tonight!)

1/2 t. dried thyme

3 c. vegetable broth or water

1 c. lentils (I used the tiny black French lentils, which gave the dish an elegant feel, but the the plain green lentils work fine, too.)

1 t. salt (or to taste)

2 14-oz. cans of chopped tomatoes (or maybe even the fire-roasted type of tomatoes)

4 or 5 large sprigs of fresh oregano (You can substitute 1 T. dried oregano if fresh is not available.)

Method:

Heat the olive oil in a small Dutch oven or large pan over medium heat.  Sauté the onion, carrot, and crushed red pepper (if using) in the oil until the onion is transluscent, about 5 minutes.  Add the thyme and sauté one minute longer.

Add all remaining ingredients except oregano, bring to a boil, cover, and reduce the heat to a simmer.  Cook until the lentils are tender, about 50 minutes.  Add the oregano after simmering 40 minutes.  Serve immediately.