1 lb. dry lentil beans
2 carrots, peeled, divided
2 stalks celery, divided
2 medium onions, chopped, divided
2 TBS extra virgin olive oil
1 TBS butter
2-3 leaves fresh sage
1/4 cup tomato sauce
salt to taste
Wash the lentils and then soak overnight in a large pot with plenty of water. When ready to cook, rinse and drain.
In a large soup pot, add lentils, 1 carrot, 1 celery stalk, 1 medium onion and salt to taste. Add water enough to cover. Bring to a boil, skim and reduce, cover and simmer until tender, about 2 - 3 hours. Remove cover to reduce, or add water to thin stock to taste. Taste and adjust seasoning.
When lentils are almost done, heat a skillet with the butter and oil. Add remaining carrot, celery and onion, all finely chopped. Saute the vegetables for about 5 minutes; then add the tomato sauce and two fresh sage leaves. Cook at a low heat for another ten minutes. Add them to the lentils and cook together for 10 minutes mixing frequently. Fabulous served with Italian sausage, a crisp salad, and a rustic loaf of bread.