Stewed Lentils and Tomatoes

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2 teaspoons good olive oil

2 cups large-diced yellow onions (2 onions) 

2 cups large-diced carrots (3 to 4 carrots) 

1 cup chopped fennel 

1 tablespoon minced garlic (3 cloves) 

1 cup French green lentils (7 ounces) 

1 (28-ounce) can crushed tomatoes, preferably San Marzano 

2 cups chicken stock, preferably homemade 

2 teaspoons mild curry powder 

2 teaspoons chopped fresh thyme leaves 

2 teaspoons kosher salt 

1/4 teaspoon freshly ground black pepper 

1 tablespoon good red wine vinegar