1/2 cup dry green lentils
1 small red onion, chopped
2 tablespoons fresh minced garlic
3 sprigs fresh oregano
1 bay leaf
2 1/2 cups water or broth
2 medium tomatoes, chopped
1/3 cup chopped oil cured black olives
1/2 teaspoon salt
3/4 to 1 pound fresh pasta (I used orecchiette)
1) In a medium saucepan, heat about a tablespoon of the olive oil and add the red onion and cook over medium heat until it starts to brown a bit. Add 1 tablespoon of the minced garlic, 2 whole sprigs of the oregano, and the bay leaf. Cook, stirring for a minute or two, then add 2 cups of water or broth. Bring this to a boil, then lower the heat a bit and cover. Cook for about 10 minutes.
2) In the meantime, heat another tablespoon of oil in a medium skillet and add the chopped tomatoes along with a few grinds of fresh pepper. Cook over low heat for a few minutes, then add the remaining tablespoon of garlic, chopped olives, and (chop the leaves from the last sprig of oregano) oregano. Cook for a minute or two, then add 1/2 cup of water or broth. Cover and check the lentils. When the lentils are tender and starting to break down, remove the cover and let some of the liquid cook off. They should be thick and not too watery. Season with 1/2 teaspoon of salt (or to taste), then stir them into the tomato sauce. Heat over medium heat partially covered until the flavors have mingled and the sauce has thickened up and darkened a bit. Serve over pasta and enjoy!
Source of recipe: I was working with what I had on hand, and this is what I came up with.