Mix lentils and 1 tablespoon of salt in 6 cups of water for 4 hours and up to 24 hours.

Drain lentils and turn them into a large (12-inch) skillet with 1 cup of water. Cover and bring to a boil over high heat; reduce heat to medium-high and continue to cook, covered, until most of the water has evaporated and lentils are just cooked through, 3 to 4 minutes. Remove from heat and let stand, covered, a minute or so longer. (Can be cooled and refrigerated in a covered container for at least a week and frozen for several months.)