2 Tbsp extra virgin olive oil

pinch of red pepper flakes
1 shallot, diced
1 clove of garlic, minced
3 tomatoes, chopped
2 cups lentils
1/4 cup vegetable broth

sea salt and ground black pepper to taste
Heat olive oil and red pepper flakes in a medium sauce pan. Add shallots and garlic and sauté until translucent. Add chopped tomatoes and cook until tender. Add lentils and vegetable broth. Season with salt and pepper. Bring to a boil. Lower to simmer and cook until tender, about 20 minutes. Season to taste with more salt and pepper, if necessary.