1. Clean the tomatoes and put them into the blender.
2. Boil the lentils in water to cover them for 5 minutes, strain them, rinse them in a colander, and throw the water.
3. Put in a saucepan, medium heat, onions, garlic, oil and sauté until they become transparent. Add the lentils and continue the salad, for 3 more minutes. Put the peel, tomato juice, bay leaves, sugar, oregano, salt, pepper, and cold water, two to three fingers over the lentils.
4. Cover and simmer until the lentils squeeze and absorb all of their liquids, stirring at intervals to keep them from sticking. (If more water is needed, add). Finally, add the vinegar.
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