2-3 carrots
2-3 sticks of celery
1 onion
1 cup lentils
3 cups water

1/4 cup vinaigrette (your favorite)

Saute the vegetables in a terracotta baking dish in lightly brown. Add the lentils and water (the Forno Bravo bakeware won't crack from the temperature change). Cover and bake for an hour. You don't have to drain the lentils, so just add your vinaigrette and let it sit for a minute.

I't easier than lentils on the cooktop and tastes much better.