I slice carrots and celery on the diagonal and saute with some garlic. Cook the lentils until tender Meanwhile, I cook a box of ditalini in boiling, salted water until there is some water left. DO NOT DRAIN Combine the lentils, carrots, celery, and garlic to the pasta (with the pasta water), salt, pepper and red pepper flakes. It's best if eaten the next day after all the flavors have had a chance to meld. Alternately, you can also add some of the mixture to a vegetable broth for a thick hardy soup. Great for dipping a crusty Italian bread Mangia bene!