1. Use European (brown or green) lentils unless otherwise specified.
  2. 1 cup of cooked lentils = 1/2 cup (1/4 pound) of uncooked lentils.
  3. Pick over lentils to make sure they are free of tiny stones (should not be a problem with good quality lentils), and rinse well under cold water.
  4. For every cup of lentils use at least 1 1/2 cups cold water.
  5. Put lentils in saucepan, add water, bring to boil, then cover and reduce to a simmer.
  6. Cook for about 30 minutes, until tender. Taste a few to be sure.