Rinse lentils under cold water
Choose lentils (brown/green: 20–30 minutes; red/yellow: 10–15 minutes)
Combine 1 cup lentils with 3 cups water or broth in a pot
Add salt after bringing to a simmer (optional: add garlic/onion/spices early)
Bring to a boil, then reduce to a gentle simmer
Skim foam if needed
Cook until tender, adding water as needed to keep lentils covered
Drain excess liquid if desired, or keep for a thicker stew
Season to taste with salt, pepper, lemon juice or vinegar, and herbs
Serve hot as a side, salad base, or soup/stew base