The lentils is placed in a deep pot, cover with water and boil 3 minutes. Pour into a colander to drain. In a saucepan heat sunflower oil or olive oil and fry the onion, chopped slices, diced bacon and half the crushed garlic for 5 minutes. Add more sunflower oil and add the remaining garlic, chopped into thin slices carrots, celery, tomatoes, oregano, lentils, 1 liter of water and other spices. The Court Cover and let simmer until cooked lentils. Stew served with bread cubes - croutons, fried or baked in the oven with butter and colored salt.