Instructions

1. Place 1 cup dried green, brown, or French lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.
2. Transfer the rinsed lentils to a small saucepan and add 2 cups water. Add any seasonings being used, but do not add the salt yet.
3. Bring the water to a rapid simmer over medium-high heat. Reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Simmer uncovered for 20 to 30 minutes. Add more water as needed to make sure the lentils are just barely covered.
4. Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon kosher salt. Taste and add more salt as needed.