Lentils

1 lb brown lentils

one half of large onion, chopped

one carrot, grated
1 tbsp olive oil
2 cups of tomato sauce

Wash and drain the lentils.

While they are draining, chop half a large onion and saute in olive oil in a 2 qt. pot.
Peel a large carrot and grate it coarsely, add it to the onion.
When the veggies begin to soften, add the lentils and two cups of tomato sauce, with enough water to cover the lentils.

Bring to a medium boil and cook until the lentils are tender, about forty-five minutes to an hour.

Season with salt and pepper to taste.
If it gets too thick, add more water, if it is too soupy, cook a little longer.

Serve it as is, or over rice or noodles.