If someone else wants to make it, here’s the “recipe”. I don’t think I’ve ever measured the ingredients other than the lentils and water.

1 1/4 c. dry green lentils, quickly rinsed
4 c. water
1-2 carrots, sliced
1 large onion, chopped
2 Tbs olive oil
salt/pepper
1/2 – 1 c. small round ball pasta — I use acini de pepe (you’re in NY, you can get it )

1. In a large-ish pot (I usually use a Corningware pot), put the rinsed lentils on the bottom. Add the water, sliced fresh carrots, onion, olive oil, salt and pepper. Lentils are a salt sucker, so you’ll probably need a fair amount, but you can start light and add as you go.

2. Bring up to a boil, and then reduce to a simmer. Simmer for a while (I think at least an hour, usually more like 2), until the lentils aren’t quite crunchy any more. If at any point it looks like all the liquid has been absorbed, add some more water, so that nothing sticks or burns.

3. Add the dry pasta. Make sure to add some more liquid if there’s not much left at this point, but you don’t need loads of it. Continue to simmer until the pasta and lentils are tender. Check every once in a while to see if you need to add a little more water or salt.

4. Let it cook down until it’s a stew-like consistency. I’m sure it’s just a good soupier, but I like it more solid.

This works quite well as leftovers, too. If it’s too solid, put a tablespoon or two of water in a serving when you reheat it. You can jazz it up with other spices that you like (I’m thinking cumin would work) or add some sliced sausage, but this is plain comfort food for me, and all the other stuff would lose the glow for me.