"I feel the same way about disco as I do about herpes."

-Hunter S. Thompson

Inexpensive and nourishing. Not all times are good.

You'll Need These

• A pound of dry lentils, not split.
• A large onion
• About three carrotsInexact.
• About three celery stalks
• Water
• One 28 oz. can of crushed tomatoesAlso inexact.
• Salt
• Black Pepper
• Thyme
• Parsley
• Rosemary
• Bay leaf

Elementary

1. Chop the onion. Heat some fat in a Dutch oven over medium flame and sauté the chopped onion in fat and salt until it's golden brown.

2. Chop the carrots and celery. Add to the pan, along with a pinch of black pepper, and sauté for a few minutes more.

3. Add the lentils with enough water to just cover them. Add the can of tomatoes and remaining spices.

4. Simmer until the lentils are quite soft, stirring occasionally. Should be about 45 minutes of boiling, but it varies with altitude, and I don't know what your altitude is. Depending on your pot and cooking temperature, it may be necessary to add more water during the simmer. Final consistency should be a thick, but not dry, stew.