Perfect lentils

Ingredients:

• 1 cup green, brown or black lentils, rinsed and sorted
• Half a small onion
• 1 clove of garlic
• 1 bay leaf
• Coarse salt and freshly ground black pepper

Preparation:

1. Place the lentils, onion, garlic, and bay leaf in a medium saucepan and cover with cold water to a depth of about 3 inches (see Note). Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils are tender, about 22-26 minutes.
   
   Note
   
   Add more flavor by replacing the water with vegetable or chicken broth, or by simmering the lentils with fresh herbs (thyme, oregano, or dill).
2. Remove the onion, garlic, and bay leaf from the pan, then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or store in the refrigerator for use in salads or with rice in pilaf.
3. Submission option:
   
   Sauté 1/3 cup each of finely diced carrots, celery, and onion in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until the vegetables are tender, about 4 minutes. Gently stir the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 2 teaspoons coarse salt.