Lentil Stew With Carrots and Tomatoes — Jewish Food Society

Ingredients

• 2 cups small dark green lentils
• 1 small red onion, peeled and finely diced
• 2 carrots, peeled and thinly sliced crosswise
• 2 celery stalks, peeled and thinly sliced crosswise
• 3 garlic cloves, peeled and halved
• 1 large plum tomato, quartered
• 1 small bunch of thyme, tied with butcher’s twine
• 1 bay leaf
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 generous pinch of ground black pepper
• 1 tablespoon ground cumin
• 2 garlic cloves, peeled and crushed