Adapted from the truly wonderful cookbook, Cookbook of the Jews of Greece by Nicholas Stavroulakis. Seriously. You need a copy.
5 cups dried lentils 2 small to medium sized onions, quartered and sliced thin 1 28 oz. can of diced tomatoes with juices 4 - 5 bay leaves 2 sprigs of rosemary half a small head of garlic, peeled and minced 6 tablespoons extra virgin olive oil 1+ tablespoon red wine vinegar 6 cups water salt & pepper to taste
Carmelize the onions on medium heat in 4 tablespoons of extra virgin olive oil. (About 15 minutes.)
Rinse the lentils and place all ingredients into the crockpot.
Cook on low heat for 6 hours.
Season with salt, pepper and (optional) additional red wine vinegar to taste
Optional: serve with a dollop of yogurt in the center of the stew and garnish yogurt with a leaf of rosemary.
Serves 6 - 8.