1 onion, chopped
1-2 cloves garlic, minced
16 oz lentils
3 medium carrots, diced
3 stalks celery with leaves, chopped
salt and pepper
6oz can tomato paste
1 can garbanzo beans, drained
Carmelize onion, if you have time, or just saute until very soft.
Add garlic and saute until soft.
Stir in lentils, carrots, celery, salt and pepper. Cover with water
to two inches above ingredients.
Bring to boil, then lower heat. Simmer until lentils are soft, at
least one hour. Add tomato paste, which is optional, and cook for
another hour, being careful not to accidentally let it start to
boil. During the second hour, add salt and pepper to taste.
Add garbanzos last, about fifteen minutes before serving.