Lentils al dente

1 cup water (or white wine)
1 cup organic red lentils, sorted and rinsed
minced garlic to taste (I used 4 cloves)
1 tablespoon chopped parsley (fresh or dried)
optional, 1 heaping teaspoon Vogue Cuisine brand Vegebase powder (or one cube of Rapunzel brand vegan vegetable bouillon)
1 tablespoon olive oil
grey sea salt to taste

In a sauce pan, add water, garlic, parsley, vegebase, olive oil, and salt.  Bring to a boil.  Add lentils.  Cook on high heat for 3 minutes.  Then, remove from heat.  Cover with lid and let stand for 10 minutes.