2 tablespoons olive oil

1 medium leek, white part thinly chopped

1 medium garlic clove, thinly chopped

1 tablespoon tomato paste

1 cup green lentils, rinsed

2 cups water

Salt and pepper, to taste

1/4 teaspoon cumin

Heat olive oil in a medium saucepan over medium heat. Sauté leek and garlic in tomato paste, continuously stirring, until softened and fragrant, about 4 minutes. Add green lentils, water and a pinch of salt. Cover, bring to a boil, then reduce heat to low and let simmer for 30 to 40 minutes until cooked through.
Season to taste with salt and pepper. Add cumin and mix to combine. Serve warm.