On medium/low heat in 1TB olive oil, melt & brown a 1” slice of salt pork (or slice into smaller sections) add 1 whole onion (finely chopped), sauté until opaque.

Pour 2 bags of lentils into a bowl and fill with water – remove anything that floats to the top, look for sticks, black beans, etc. – do this 4-5 times, then remove as much water as possible. Add to the pot with onions, add 8 cups of water, 1TB salt, bring to a boil, reduce heat and simmer (partially covered). Check every 15 minutes, add water as needed – do not let water go down below beans (1/2 inch above is good). Cook 1 hour, check for salt.

Heat ½ cup olive oil & 4 large garlic sliced on medium/high heat, turn up soup to medium to increase boiling point, watch garlic closely – the minute it starts to turn light brown, carefully pour into soup, reduce heat to low and stir vigorously for 3 minutes. Simmer another 20 minutes.

This is much better the next day.