Red lentils

For 2 hungry diners: chop 1 onion and 2 garlic cloves. Heat canola oil, fry some cumin and red pepper flakes, then add the onion/garlic chop. Add 2 dl rinsed red lentils, mix in tumeric for color, add 3 dl vegetable broth and a chopped tomato (again more for color than taste) and 1 dl of water. Bring to a boil, lower to simmer and cook until tender and most of the liquid is absorbed. Eat as is or part of an Indian-style feast.