Penne with Tomato Lentil Sauce

Ingredients

2 tbsp extra-virgin olive oil
1 onion , diced
1 each carrot , diced and celery stalk, diced
3 garlic cloves , minced
2 bay leaves
3/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3/4 cup dried green or brown lentils
1 can (28 oz/796 mL) tomatoes
1/4 cup water
2 tbsp chopped celery leaves or fresh parsley
4 cups penne pasta , or other tube pasta

Preparation:
In large shallow pan, heat oil over medium heat; cook onion, carrot, celery, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.

Stir in lentils, tomatoes, water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top. sprinkle with parsley or celery.