Rinse the lentils thoroughly on a kitchen sieve under running water or place them in a bowl and fill with water several times, stirring and draining until the water runs clear.

Pour water into a pot – the water should be in the ratio of about 2-3:1 water:lentils (less water for fluffier lentils, more for a denser consistency). After a while, add a bit of salt (about ⅓-1/2 teaspoon). Add the lentils to the water. Bring to a boil and then reduce the heat. Cook the lentils without stirring on low heat with the lid on, depending on the type, from 10 to 40 minutes – light lentils (red and yellow) usually cook for about 10-15 minutes; intermediate lentils (green and brown) about 20-30 minutes, and dark lentils (black) about 30-40 minutes. It's advisable to follow the cooking time recommendations on the package.

After the indicated time, remove the pot from the heat. After a moment, remove the lid and gently stir with a spoon to separate the lentils from the bottom of the pot. The lentils should be of the proper softness, and the water should be completely absorbed (drain off any excess if necessary). Transfer the lentils to a convenient dish or immediately combine with the other ingredients of your meal.