1/2 lb. lentils
1 onion
1 clove garlic
2 stalks celery
4 tbsp. olive oil
1 tsp. chopped parsley
1/2 c. tomatoes (stewed or canned)
Salt and pepper to taste

Cook lentils in 2 quarts of boiling salted water for 1 hour. Chop onion, garlic and celery; put into saucepan with oil and parsley; cook until slightly browned; add tomatoes and cook for 10 minutes longer. Pour this mixture into pot with lentils; cover; let simmer for 15 minutes or until lentils are soft.

Serve in deep soup bowls and sprinkle with grated Romano cheese if desired. Serves 4.