For instant pot, rice cooker, or stovetop.

1 cup dry lentils

Water or broth: 2 cups (instant pot), 2.25 cups (rice cooker), 2.5 cups (stovetop)

1 tsp salt

Seasoning (any combo; follow your heart):

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

½ tsp coriander

1–2 tsp curry powder

1 tsp paprika

½ tsp pepper

Chili flakes or cayenne pepper

Rinse lentils.

Add everything to instant pot, rice cooker, or stovetop pot.

Cook:

Instant pot: Pressure cook 6 minutes; natural release 5 minutes, quick release.

Rice cooker: Cook. If still firm, add 2-3 tbsp water and run again.

Stovetop: Boil, simmer 15-20min stirring intermittantly, add 2-3 tbsp water and cook more if too firm.

Stir, taste, add more salt/spice if needed.

Optional twists: a bit of soy sauce, fish sauce, lemon, olive oil, or butter