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Heat oil in a large skillet over medium heat.
Cook onion, celery, carrots, and garlic with
salt, stirring occasionally, until limp and
browning, about 10 minutes. Transfer vegetables
to a slow cooker with tomato sauce, lentils,
water, broth, bay leaf, thyme, and vinegar. Cook
on Low for 6 hours.
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For vinaigrette, whisk together olive oil, vinegar,
garlic, and salt.
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