Lentils are very small, so unlike most legumes, they do not need to be pre-soaked. Place them in a pot, covered with about 2 inches of water. To give them nice flavor, add a few chunks of carrots, onion, celery, a bay leaf, crushed garlic, and thyme. Bring the liquid to a boil, then let simmer for about 20-30 minutes, or until cooked through. Drain them of their water, and remove the aromatics. Lentils cooked this way go very nicely dressed with a vinaigrette. Flavored oils, such as walnut oil, add a lovely flavor.