Ingredients

2 celery stalks

1 small onion

2 small carrots

1 teaspoon minced garlic

1 teaspoon olive oil

1 small can chopped tomatoes

One 15-ounce can of tomato sauce

2 basil leaves, chopped, or 1/2 teaspoon dried basil

1/2 teaspoon freshly ground pepper

1 teaspoon cooking sherry (may be omitted)

1/2 teaspoon salt

3 cups lentils, washed and sorted

Water

Chop celery, onion, and carrots (1/4-inch slices). Mix with minced garlic. Put olive oil into stock pot and saute chopped vegetables about 5 to 8 minutes until onions are tender. Add to stock pot canned chopped tomatoes and tomato sauce. Heat, uncovered, about 12 minutes. Add basil and add freshly ground pepper. Simmer 5 more minutes. Add lentils and 5 cups of water. Bring to boil, then add cooking sherry and salt. Reduce heat to a simmer for about 1 hour or until lentils are tender. Water maybe added during cooking if lentils become to thick.

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