Rinse the lentils and put them in a saucepan with water. Add a small onion (whole), a garlic clove, and salt and pepper. Also add a bay leaf if you haven't taken a moral stand against them. Cook the lentils until they are tender -- mine took about 25 minutes.
While the lentils are cooking, chop onion, parsley (I used flakes) and celery, and sauté them in olive oil. Once the veggies have softened pour in chicken stock (I used veggie stock because I had some in my fridge) and continue simmering.
When the lentils are ready, drain them and mix with the vegetables. Continue simmering for about five minutes and then serve.
I think I preferred the flavors of the Cumin-Scented Lentils that I did in April, but Matt liked this one better. The celery added a nice mellow taste to the dish, and I liked how the whole onion fell apart into small pieces throughout the lentils.
celery -- $1.09
Total Cost of Pellegrino Artusi's Lentils with Aromatics: $1.09