Heat olive oil in a large wok or saucepan. Add garlic, chili garlic sauce and salt. Cook about one minute, until garlic is fragrant but not browned. Add lentils, tomatoes with juice and seasonings; stir. Cover and bring to a boil. Lower heat to medium-low; cover and simmer for 10 to 15 minutes. Serve in pasta bowls over hot cooked rice; sprinkle with cheese as desired.
Tip: Make a scrumptious topping for veggies using leftover bread or rolls. Sauté soft bread crumbs in olive oil until crisp and golden...sprinkle with chopped herbs for extra flavor.
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