Simple Lentil Bolognese Sauce

1 onion, chopped
2 garlic cloves, rushed
2 carrots, coarsely grated
2 celery stalks, chopped (from Iron Creek, if they have them.  They are the only other organic farm at Wicker Park—certified no less.)
3 T olive oil
2/3 c red lentils
chopped tomatoes (the recipe says “one 14 oz can”)
2 T tomato paste
2 cups stock
1 tsp dried marjoram
salt and pepper to taste

1.  In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about five minutes, until soft.
2.  Add the lentils, tomatoes, tomato paste, stock, spice and seasoning.
3.  Bring the mixture to a boil; then partially cover with a lid and simmer for 20 minutes until thick and soft.