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Peel the lentils and soak them for one night. The day after drain, wash and pour them into a saucepan full of tepid water; put a little salt and cook them under a low heat. Fry lightly some olive oil with minced onion; as it gets browned, join some ripe tomatoes cut into pieces or some bottle tomatoes, a pinch of salt, grind some black pepper and put also a clove of garlic along with a leaf of bay. As the sauce gets condensed, pour it out on the boiling lentils. Put salt if it is necessary and go on with the cooking till it is done.
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