Add the lentils to a bowl and cover them with water. Soak overnight.

The day after rinse and drain.

Chop the vegetables into small cubes of the same size.

In a pan add a drizzle of oil and cook the vegetables and onions become translucent.

Add the tomato sauce and let it reduce down.

Pour the drained lentils, aromatics and stock, mix and let it simmer for ~15-20 mins until the lentils reach the desired consistency (I kept the lid on for the first 10 mins of cooking).

Serve with a drizzle of oil and a toasted garlic sourdough bread.