1 cup green lentils, rinsed
2.5 cups filtered water
1 teaspoon salt
1 stalk of celery, diced
2 cloves of garlic, finely chopped
1/2 yellow onion, diced
1 bay leaf
Heat up oil (~1 tablespoon) in a pot/small dutch oven. Add onion and sauté until translucent and golden.
Add in celery and garlic. Sauté for a few more minutes.
Add in rinsed lentils, water, salt, and bat leaf. Bring to a boil.
Lower to a simmer and cook with the lid partially off to allow some steam to escape.
Cook until lentils are soft and tender.
Taste and adjust for seasoning.