I love lentils. I love how they look and taste and smell, and I especially love how they feel pouring over my hand. I think I started cooking just because of the feeling of lentils and rice and dry beans.*
This was maybe two thirds of a cup of lentils, one ziploc baggie of frozen turkey stock that I made when we'd vultured the corpse down to bones after TDay, a few cloves of garlic, half an onion, salt, pepper, alot of thyme, a bay leaf or two, and a few chunks of smoked ham. The ham plumped back up as the lentils cooked, and the turkey flavor was entirely taken over by the wonderful hammy smokiness-- this is a fall meal like woah. If I'd had mushroom stock or mushrooms to cook in, I think it would have been even better. Just watch the salt-- ham's almost salty enough, and it's easy to over-salt, even though lentils will take alot before they start tasting briny.
*I actually started cooking because my mom got sick and I had to learn how or starve. But I KEPT cooking because of dry goods.