Ingredients 

• Olive Oil 
• 1 medium onion, 1 large leek or 2 smaller leeks, diced 
• 1 cup celery, diced (about 2 rib)
• 1 cup carrot, diced 
• 1 clove garlic, minced 
• 2 Tbs Bobbie's Boat Sauce, Classic or Hot
• 1 cup lentils (I like French, but brown will work too) 
• 1 28oz can of plum tomatoes, coarsely chopped or pureed 
• 4-6 cups vegetable stock, chicken stock, water, or combo 
• bouquet garni of fresh rosemary, thyme, and bay leaf 
• salt and pepper, to taste

Preparation

1. Heat about 2 Tbs of olive oil in a heavy-bottomed pot that can hold at least 4 quarts.   Soften onions then add carrots and celery, garlic and about a tsp of salt.  
2. After about 5 minutes, add Boat Sauce and stir actively for a couple of minutes, allowing the flavors to deepen. 
3. Add lentils, tomatoes, bouquet garni and 4 cups of liquid  Bring to boil, then lower to a simmer and cook approximately one hour,  until lentils are thoroughly cooked (start checking at 40 minutes). 
4. When the lentils are cooked, add additional stock or liquid to reach the consistency you like.  You may want to eat this more like a stew! 
5. Add salt and pepper to taste, and for best results make the day before you plan to serve it.   Serve with a drizzle of nice olive oil and some extra squeezes of Bobbie's Boat Sauce.