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Lentils and Rice

2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon salt
2 cups water
1 can (14 1/2 ounces) stewed tomatoes

In a medium saucepan, heat olive oil. Add the chopped onion and cook until translucent.
Stir in spices and stir, until fragrant.
Add water, tomatoes and lentils.
Bring to boil, lower heat and cook until lentils are soft. About 45 minutes
Serve over steamed rice.