Pasta with Lentils

10 oz. lentils
2 cloves garlic
1 celery stalk
1 ripe tomato, coarsely chopped
5 oz. spaghetti
1/2 cup olive oil

Cheek the lentils for dirt particles. Soak the lentils for at least 12 hours, discarding the ones that float on the surface. Cook the lentils in 2 qts. cold water, add crushed clove of garlic, tomato, and chopped celery stalk and cook slowly until lentils are done. Add salt, pepper and broken up spaghetti (about 1-1 1/2-in. long) and cook till al dente. Remove from fire; add olive oil, mix well, season and serve.

You may also start cooking the lentils by themselves and, halfway through the cooking, discard the original water and replace with boiling hot water or thin broth. Then add the garlic, celery and tomato. This must be done quickly so as not to interrupt the cooking process.