Lentils Ragout (Makes 4 servings)

• 200g lentils
• 1 carrot
• 1 onion
• 1 celery rib
• 1 garlic clove
• 400g tomatoes or 200g tomato sauce
• 2 laurel leaves
• extra virgin olive oil, salt, pepper, thyme

Boil lentils and purée a half of them until very smooth. Sauté chopped vegetables in a saucepan and then add tomatoes. Cook for about 15 minutes. Add whole and puréed lentils, add some lentil broth and cook for 10 minutes until it has the right consistence to be added to pasta, rice or cereals.