Lentil Chili with red wine vinegar

Okay, just one more lentil dish. But this one is the best! It has evolved over the last few months of making lentil soups and chilis. The red wine vinegar and sour cream for topping are a very important part, so definitely don't skip them.

1 lb dry lentils
6 cups water
1/2 tsp salt
1 tsp olive oil
1 large onion, chopped
3 to 4 cloves garlic, minced
1 lb 12 oz can whole tomatoes, chopped, with juice
1 can condensed tomato soup, without milk or water
2 TBS chopped fresh cilantro
1 tsp dried oregano
2 TBS chili powder blend or to taste
1/4 tsp crushed red pepper flakes
2 Turkish bay leaves
red wine vinegar
light sour cream

Put water, salt, and lentils in a large pot or dutch oven and bring to a boil. Turn down to low and cover partially, simmer 30 minutes. Meanwhile, heat oil in a small pan and cook onions until tender. When lentils have simmered, add onions, garlic, tomatoes, tomato soup, cilantro, oregano, chili powder, red pepper, and bay leaves. Increase heat to medium, bring to bubbly, then turn down and simmer, covered, 30 minutes. Serve topped with a generous dash of red wine vinegar and a few dollops of sour cream.