- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 small onion, peeled and diced
- 1 cup dried French/Puy lentils
- 1 glass of wine, red or white, whatever you might have open
- 2 cups tomato sauce
- 4 or so sprigs of fresh herbs of your choice such as parsley and thyme, tied together with string
- 1 bay leaf, dried or fresh
- Extra-virgin olive oil
- Heat a medium-sized, heavy-bottom pot over medium heat. Add 2 or so tbsps of olive oil. Add the diced carrot, celery and onion. Sprinkle with a pinch of salt and stir. Cook until the vegetables are soft and translucent. It can help to cover the pot with a lid to “sweat” the vegetables.
- Add the dry lentils and stir into the vegetables. Add the wine and stir again. Cook until ½ the wine has evaporated.
- Add the tomato sauce and enough water to cover the lentils. Add the herbs and bay leaf.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook until the lentils are tender with just the tiniest bit of crunch: usually about an hour. Check and stir the lentils several times during the cooking process. Add more water as needed.
- When the lentils are cooked, but very slightly al dente, remove the lid and raise the heat to evaporate any excess cooking liquid.
- Remove the herbs and bay leaf. Taste and adjust the salt and add some ground pepper.
- Serve with a slotted spoon and enjoy with toasted bread.