Here’s where we move from “edible” to “actually good.” Drop in a bay leaf, a clove of garlic (smashed, not chopped—we’re lazy, remember?), and a pinch of salt. If you’re feeling wild, add a splash of olive oil or a sprig of thyme.
This is the part where people say “it adds depth,” but honestly, it just makes your lentils taste like something. Trust me, plain lentils are the beige wallpaper of food. Give them some personality.
