I'm sure my Mother used common, everyday lentils for this dish. If you want to use the Umbrian lentils one can find in gourmet food shops, extend the cooking time to around two hours.

--Joe Ortiz

2 tablespoons extra virgin olive oil
1 celery stalk, minced
1 medium carrot, minced
1/2 medium yellow onion, minced
2 cloves garlic, minced
2 cups lentils, washed and picked clean of stones
6 to 8 cups water
Salt and pepper to taste
1 small bunch (1/8th pound) spaghetti, broken in quarters

Heat the olive oil over medium heat in a small enamel casserole and sauté the celery, carrot and onion ten to twelve minutes until soft and translucent. Add the garlic and cook one minute more. Add the lentils along with the salt and pepper and mix briefly. Add the water, bring to a boil, then reduce heat and cook 30 to 45 minutes until lentils are soft.

Add the broken up pasta and cook seven to ten minutes.