5 cups (1 1/4 liters) water
11/2 cups lentils
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/4 cup chopped fresh parsley
4 tablespoons (olive) oil
1 bay leaf
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
4 tsps tomato paste
1/2 cup (125 ml) strong beef stock
4 tablespoons wine vinegar

1. Soak the lentils in enough water to cover for several hours. Drain.

2. Mix the drained lentils and the five cups of water in a saucepan and bring
to the boil. Reduce heat and simmer for one hour. Put into the crockery pot.

3. Saute the onion, carrot, celery and parsley in the oil until the onion is
transparent. Put into the crockery pot.

4. Add the bay leaf, garlic, salt, pepper, oregano, tomato paste and
the beaf stock to the crockery pot. Mix well.

5. Cover the crockery pot and cook on the low setting
(200F-100C) for 6-8 hours.

6. Add the vinegar, mix thoroughly and cook on the high setting
(300F-150C) for 1/2 hour.

Serves 6.

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