A really great, flavorful pot of lentils is less than 30 minutes away. Any lentil variety will work for this recipe as long as you test for doneness, but I especially like Puy lentils for salads and bowls because they taste great and hold their shape even when nice and tender. Exact cooking time will depend on the age and variety of your lentils, but I find 25 minutes is almost always right for the Puy lentils I buy, regardless of source. These babies will keep well in the fridge for a week, and some weeks that's a lifeline. They'll turn anything from a simple green salad to a leftover sweet potato into a meal.
Rinse lentils well in a fine-mesh sieve. Place in a small (about 2-quart) pot and cover with water by 1 to 2 inches. Stir in herbs and salt. Bring to a boil, then immediately reduce heat to maintain a gentle simmer. Cook until lentils are tender but still intact, about 25 minutes. Drain and serve as you like. Keeps, tightly covered, in the fridge for a week.