Lentil Stew with Tomatoes

1 tb Olive oil
1 sm Onion(s) peeled and diced
2 Garlic clove(s) finely chopped
1 sm Carrot peeled and diced
1 1/2 c Dried brown lentils
4 c Chicken stock
1 c Canned crushed tomatoes
1/2 c Red wine
1/2 ts Dried oregano
1 ts Dried thyme
1/8 ts Hot red pepper flakes
1 Bay leaf
Salt and pepper to taste

In a heavy nonreactive saucepan, heat the olive oil over medium heat. Add the onion, garlic, and carrot and saut gently for 5 minutes, until the vegetables are softened.

Add the lentils, stock, tomatoes, red wine, oregano, thyme, red pepper flakes, and bay leaf. Bring to a boil over high heat, then lower the heat and simmer gently for about 1 hour, until the lentils are tender. If necessary, add more liquid to keep the lentils from getting too dry. The liquid sauce reduce and thicken to a nice sauce.

Discard the bay leaf and add salt and pepper to taste. Serve hot.

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