3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth
Heat oil in heavy medium saucepan over medium-high heat.
Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes.
Add lentils and stir 1 minute. Add stock and bring to boil.
Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.
Season with salt and pepper.
Bon Appetit, September 2001