1 pound small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2 1/2 tablespoons tomato paste
3 large bay leaves
2 tablespoons salt or 3 beef stock cubes and 1 1/2 teaspoons salt
1/4 teaspoon pepper
2 1/2 quarts boiling water
3/4 cup olive oil
4 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours. Add olive oil and balsamic vinegar and cook a further 2 hours.
Notes: You can enrichen this already delicious soup by making a couple of variations.
Add 1/2 pound minced bacon, but cut back the olive oil to 1/2 a cup or add 1 pound of sliced sausage, like Kielbasa.
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