1/2 lb. lentils
6 c. water
2 carrots, chopped
1/2 c. chopped onion
1 clove garlic
1 1/2 (15 oz.) cans tomato sauce
1/2 c. minced fresh parsley
1/4 c. butter
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. marjoram

Cook lentils only in water until tender, about 30 minutes. Add everything else and cook until spices are fully blended, and at their best, and vegetables are tender. Often at its best when reheated.