Start by finely chopping the onion, carrot, and celery. These three ingredients form what Italians call "soffritto," the essential flavor base for countless traditional dishes.

Heat a generous drizzle of olive oil in a heavy-bottomed pan over medium heat. Add the chopped vegetables, with a pinch of salt and sauté until soft and golden, about 8-10 minutes. Stir frequently to prevent burning.

Once the soffritto is fragrant, toss in two garlic cloves, a few chopped sage leaves and chopped rosemary.

Rinse the lentils under cold water and add them to the pan. Some types of lentils might need some soaking.

Stir well to coat them in the flavorful soffritto. Allow them to toast slightly for 1-2 minutes, enhancing their nutty flavor. Add the white wine and let it evaporate.

Add the bay leaves, the tomato passata and vegetable broth, ensuring the lentils are submerged. Bring everything to a gentle boil, then reduce the heat to low and cover the pan.

Let it simmer for the time on the package of lentils, usually it varies from 25 to 40 minutes, until they are tender but not mushy. Take some of the mixture and blend it, and add it back to the pot.

Raise the heat and cook for a couple minutes more until nice and creamy. Season with of salt and pepper.

A drizzle of extra virgin olive oil and a sprinkle of black pepper just before serving can elevate the flavors even further.