In medium sauce pan heat olive oil over low flame. Add shallot and garlic, sautee 3-4 minutes, do not let brown. Add lentils and cover with water (or broth) Let lentils stew until almost tender, adding water/broth as necessary, about 30-45 minutes. Add tomato, simmer for additional 5 minutes. Can be served drained as a side dish or with the broth and some small pasta (pastina) or cooked diced potato as a soup.
Garnish with a drizzle of extra virgin olive oil and some grated cheese.