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Layer lentils, onions, bell pepper and garlic in the bottom of a 4- to 6-quart slow cooker.
Halve the plum tomatoes and add them to the cooker along with all their juices.
Sprinkle with oregano, chile flakes and salt.
Pour in broth and vinegar, cover and cook on low until lentils are very tender, about 7 hours.
Prepare the polenta according to package directions and serve with the stew.