Amani

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1 1/2 cups dried brown lentils

1 medium onion, chopped

1 carrot, peeled, grated

1 celery stalk, chopped

3 tablespoons olive oil

1 bay leaf

2 - 4 garlic cloves, minced

salt to taste

ground black pepper to taste

1/2 teaspoon oregano

1 bouillon cube or vegetable cube

1/2 cup tomato sauce

3 tablespoons red wine vinegar



Simmer lentils in 4 1/2 cups water 35-40 mins, or until almost tender.

Transfer to crockpot.



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.



Yields 8 servings.