Rinse 1 cup of lentils in a cold water using the fine mesh strainer.
Dice onion, carrot and celery. Peel the garlic and smash it with the flat side of knife.
In a medium size pan, add the olive oil and heat it over medium heat. Add garlic, and cook it for one minute until the aroma released, but do not burn it. Discard the garlic.
Add onions and cook for a few minutes until translucent. Add carrots and celery. Cook stirring occasionally for few minutes.
While vegetables are cooking, boil 3 cups of water in electric pot. In a separate cup, mix 2 tablespoons of tomato paste with same amount of hot water.
Add lentils to the pot, mix to coat them with olive oil. Add tomato paste mix, salt and hot water. Bring to boil and simmer until lentils are cooked, 25-30 minutes.
When lentils are cooked, add pasta to the pot and another cup of hot water. Cook on medium heat until pasta is done. Stir very often to prevent it from sticking. If pasta is not done and there is barely any water left, add another half cup of water and continue cooking the pasta.
Once pasta is fully cooked or al dente (your choice!), and most water is evaporated, turn off the heat. The dish is ready! Enjoy with some Parmesan and drizzle of olive oil on top.