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There's something like an Italian version of dahl. You get lentils, parsley, garlic a good amount of olive oil and water just to cover.
Combine all the ingredients, bring to the boil, lower to a simmer and allow to cook, adding boiling water from a kettle as the lentils absorb and/or the water evaporates (keep them always submerged).
After some time, the lentils release starches making something akin to a porridge. At this point, keep cooking it down until thickened further (forkably thick), then salt to taste.
Actual dahl is prepared in a similar method, but with different herbs and the addition of various spices.
I like red lentil dahl with tomato since it's uses the fewest spices and is therefore the easiest dahl to make.
As above, but mince the garlic (the garlic is kept whole in the other one) and add pasted ginger, chilies to taste, tomato paste, clarified butter (in place of olive oil), coriander root (in place of parsley) and finish with heavy (or sour) cream and several knobs of butter. Also, red in place of regular lentils, but regular is fine, too. It's also garnished with fresh coriander leaves.
