Yakityak's Greek Lentil Soup (Crockpot)

Adapted from the truly wonderful cookbook, Cookbook of the Jews of Greece by Nicholas Stavroulakis. Seriously. You need a copy.

• 1.5 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.

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