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1 1/2 cups dried lentils, pre - soaked and drained
1 medium onion, chopped
1 carrot, peeled and grated
1 stalk celery, chopped
3 Tbsp. olive oil
1 bay leaf
2 cloves garlic, minced
salt and pepper to taste
1/2 tsp. oregano
1 beef bouillon cube
1/2 cup tomato sauce
3 Tbsp. red wine vinegar
Simmer lentils in 4 1/2 cups water 1 hour, or until almost tender. Transfer to slow cooker.
In a large frying pan, sauté onion, carrot and celery in oil until limp and glazed. Turn into slow cooker.
Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube.
Cover. Cook on low speed of slow cooker for 6 - 8 hours.
Add tomato sauce and vinegar. Stir well. Cover. Cook on high 30 minutes, or until flavors are well blended
Makes 8 servings
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