1 cup of brown lentils (ideally soaked overnight or for 4 hours, splash of apple cider vinegar and a kombu sheet for extra digestion points)
2 bay leaves
1 clove garlic
1/2 large onion quartered
4-6 cups water
Sea salt
1/4 cup olive oil

Strain soaked lentils, add to a large pot and cover with water. Add bay leaves, onion, garlic (could also do a chopped up carrot and celery, any aromatics are great) and a good amount of sea salt (more than a pinch.) Bring to a boil, then simmer and cover for about an hour, occasionally stirring. You want the lentils to be tender and soft but not mushy. Strain any excess liquid (if you run out of liquid, add more throughout cooking, you want lentils to be submerged in water.) Remove from heat and add olive oil, season w/ more salt and pepper as needed. Serve w/ lemon and top w/ parsley. Refrigerate for the week!