Italian Lentils (Lenticchie)

1 lb. dry lentil beans
2 carrots, peeled, divided
2 stalks celery, divided
2 medium onions, chopped, divided
2 Tbsp. extra virgin olive oil
1 Tbsp. butter
2 to 3 leaves fresh sage
1/4 cup tomato sauce
salt to taste

Wash the lentils and the soak them overnight in a big pan with abundant water.

Drain the lentils and rinse them. Put the lentils in a large pan and add a whole carrot, one celery stalk, one medium onion and salt to taste. Add water enough to cover everything. Bring to a boil and the reduce to a low heat; cover and let them simmer for about 2-3 hours. Check occasionally to see if they are done; check for seasoning that they are salted correctly.

If there is too much liquid towards the end of the cooking time, remove the lid and let the excess liquid cook down. Or, if the lentils are dry, add a little water.

About a 30 minutes before they are done, heat a pan with the butter and oil. Add remaining carrot, celery and onion, all finely chopped. Saute the vegetables for about 5 minutes; then add the tomato sauce and two fresh sage leaves. Cook at a low heat for another 10 minutes.

Add them to the lentils and cook together for 10 minutes mixing frequently. Serve with a boiled sausage like Cotechino or Zampone.