Ingredients

1 1/2 C. dried lentils presoaked, drained
1 medium onion chopped
1 carrot peeled, grated
1 celery stalk chopped
3 Tbsp. olive Oil
1 bay leaf
2 garlic cloves minced
Salt to taste
Freshly ground black pepper to taste
1/2 tsp. oregano
1 beef bouillon cube or vegetable cube
1/2 C. tomato sauce
3 Tbsp. red wine vinegar

Cooking Instructions

Simmer lentils in 4 1/2 C. water 1 hour, or until almost tender. Transfer to crockery pot. In a large frying pan, saute onion, carrot and celery in oil until limp and glazed. Turn into crockery pot. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube. Cover. Cook on low speed of crock pot for 6 to 8 hours. Add tomato sauce and vinegar. Stir well. Cover. Cook on high 30 minutes, or until flavors are well blended.
 
 
 "If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)