1/2 bag lentils (dry)
1/2 c. leeks, diced
1 med. onion, diced
1-2 stalks celery, diced
2 cloves fresh garlic, chop finely
1/4 c. olive oil
1/2 tsp. black pepper
1 1/2 tsp. salt, to taste
1 c. tomatoes
4 c. water
1 c. tomato sauce, crushed or puree
1/4 tsp. sage
1 tbsp. chopped parsley

Check lentils for stones or foreign matter. Wash. In pan boil water, enough to cover lentils. When water boils, add lentils. Cook 2 minutes. Remove from heat. Allow lentils to remain in water for 1 hour. Drain and rinse well.

In large saucepan add olive oil. Add garlic, leeks, celery and onions. Cook until semi-soft stage. Do not burn. Add in lentils and all other ingredients to pan. Cook over medium low heat. Cook 1 - 1 1/2 hours until tender. Be sure sauce doesn't dry out. Lentils can be served over your favorite small pasta such as tubetini, ditalini, or even egg noodles.