• Spread 1 cup dry split red lentils on a plate and scan them for small stones or debris that might hide between them.
  
• Transfer them to a sift and rinse them under running water.

  Add them to a pot with 3 cups water or vegetable broth. Season with ⅔ teaspoon salt, 2 twists black pepper, and 2 bay leaves.
  
• Bring the water to a boil, lower the heat, and simmer gently for 5 to 15 minutes, depending on the texture you aim for.

  If there's water left in the pot and the lentils are cooked, drain them in a sift.
  

MAKE IT A MEAL

• Serve the lentils in a bowl, topped with hot aromatic oil, a squeeze of lemon juice, a dollop of yogurt, and fresh cilantro.

  Pair them with pita bread, naan, roti, or rice.

  To make the aromatic oil: While the lentils cook, heat 3 tablespoons extra virgin olive oil in a saucepan. Add 2 cloves garlic (grated), 1 inch ginger, ½ teaspoon ground cumin¼ teaspoon red pepper flakes.

  Fry the spices for 30 to 60 seconds without burning the garlic.