1/2 lb. lentils
2 cloves garlic
1 (6 oz.) can tomato paste
1 onion (medium)
Olive oil
Parsley
Salt and pepper

Par boil lentils in water to clean (approximately 10 minutes). In separate pan fry onion and 1 clove of garlic in olive oil until brown. Add one can of tomato paste and 2 cans of water. Add a pinch of parsley, salt and pepper to taste, then let simmer.

Drain par-boiled lentils and then boil in fresh water with a cut up clove of garlic for approximately 15 minutes. Drain. Keep small amount of water and add to sauce. While waiting for lentils, cook 8 ounces of ditalini macaroni, drain and add to sauce with lentils. Mix together. Serves 4.