I love these ! Somebody try them!

1 bag dry lentils
1 large or two nedium onion, not vidalia
Salsa to taste. I like medium hot chunky.
shredded sharp cheddar cheese
two bay leaves
salt and fresh ground pepper

Rinse lentils in colander and pick any boogers out.
Put them in a largish pot with two inches of cold water on top and two bay
leaves.
Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
While lentils cook, chunk and brown onions in a smidge of olive oil. You
want them browned but plump, a little smaller than bite sized but not finely
chopped.
When lentils are plump and soft, stir in salsa a little at a time, tasting
as you go. You want a little tang, and a nice color. Go easy so as not to
overwhelm the flavor of the lentils.
Dump onions in.
Salt and fresh ground pepper to taste.
Sprinkle with shredded cheddar when serving.