Ingredients:

2 tbsp.	Liquid Gold Robust Extra Virgin Olive Oil
1	Onion, finely diced
1	Rib of celery, finely chopped
3	Large carrots, peeled and chopped
7	Cloves garlic, minced
1 6oz.	Can tomato paste
1 15 oz.	Can tomato sauce
2 14.5 oz.	Can diced tomato
2 tbsp.	Dried basil
1 tsp.	Dried oregano
¼ tsp.	Baking soda
2 cups	Red lentils, rinsed
2 cups	water
	Salt & pepper to taste

Directions:

Heat olive oil in a large skillet. Add onion, celery, and carrot.

Cook, stirring as needed, until softened, about 5-10 minutes.

Add garlic, and cook, stirring frequently, for 30 seconds.

Stir in tomato paste, and cook, stirring it in, for 1 minute.

Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.

Stir in lentils and water.

Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.