• Boil a large pot of salted water.
• Add in lentils, carrots, and celery.
  

There is no need to pre-soak the lentils. The recipe has them cooking for awhile so don’t worry about soaking them.

• Cook over low heat for 45 minutes.
  
• Reserving 2 cups of cooking liquid, drain lentil mixture.
• Toss lentil mixture with 1 tbsp of olive oil.
• In blender, puree half of the lentil mixture.
  

I only puree half the mixture to give it some ‘chunkiness’ when served but if you want an all smooth sauce, blend it all.

• In a large pan, heat olive oil over medium heat. Add in garlic and cook for 1 minute.
  
• Add in tomato paste and stir for 2 minutes.
  
• Add in reserved cooking liquid and lentil puree and combine well.
  
• Stir in remaining lentil mixture and season with salt & pepper to taste.
  

Because of the lentils the sauce is much more hearty than a regular tomato sauce. It has such a depth of flavor! I love this recipe!

• Reduce heat to low and allow to simmer.
• Cook fettuccine noodles and drain.
  
• Top noodles with sauce on individual serving dishes and garnish with parsley.
  
• Serve immediately.