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1
In a large pot, combine the olive oil, finely chopped onion, and sauce.
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2
Cook on medium-low heat until the onions are translucent (10-15 minutes).
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3
Add salt and pepper, to taste.
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4
Chop the carrots and celery into small pieces and add to the pot.
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5
Cook an additional 20 minutes or until the carrots and celery seem halfway cooked.
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6
On a piece of parchment paper, slowly pour out about a handful of the lentils.
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7
Look through them for rocks or undesirable pieces and throw them in the trash.
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8
Then pour the cleaned lentils into a bowl of water.
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9
Continue this process until all of the lentils are cleaned and soaking.
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10
Drain the lentils and rinse them with water once or twice before adding them to the pot.
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11
Add the lentils to the pot along with enough water to cover all of the ingredients in the pot.
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12
If you add too much don't worry - the lentils will absorb the water as they cook.
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13
Turn the heat to medium or medium-high, so that the lentils bubble but do not boil.
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14
They will cook for about 40 minutes to an hour.
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15
Continue checking the pot and stirring it every 5 to 10 minutes, checking if you need to add water.
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16
The lentils are done when they are a light to medium brown and seem to not be soaking up water anymore.
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17
At the end they should be more solid that soupy - but it is a happy medium.
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18
Serve and enjoy!
