Step 1

Place all the ingredients except the vinegar in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.

Step 2

Remove the bay leaf and stir in the red wine vinegar. Ladle into bowls and top with a dollop of yogurt, a drizzle of olive oil and chopped fresh parsley or cilantro if desired.