Place the lentils in a medium bowl. Rinse and drain them using a strainer. Do this about 3 times or until the lentils are thoroughly cleaned. Allow the lentils to soak in cold water for 30 minutes to 1 hour.
Place the 2 or 3 tablespoons of olive oil (depending on how much you prefer to use) into the stockpot. Turn the stove onto medium heat and place the diced onions into the pot with the olive oil. Stir frequently to avoid the onions from burning.
Once the onions have become translucent and golden brown, drain the lentils and add them into the stockpot with the onions. Stir fry for 2 to 3 minutes.
Add in 6 cups of boiling water into the pot. Turn the heat on high. Cover the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook for 30 minutes, stirring occasionally.
After the 30 minutes have passed, check to make sure that the water is not completely evaporated. If most of the water has evaporated, add in the remaining 3 cups of boiling water. Stir, and allow to cook for one and a half hour stirring occasionally. Check on the soup every 30 minutes to make sure that the water has not completely evaporated. You want to achieve a porridge consistency. So if you need more water, don’t be afraid to add more!
After the lentils are fully cooked and have achieved the desired consistency, add in the 1 tablespoon of salt (or to taste) and stir.
You can serve this dish with rice bread, pickles, cucumbers, onions, radishes, or any other type of vegetable that you might like. You could also add in a bit of lemon juice or vinegar to your bowl. I personally prefer it as is. I just add a whole lot more salt to my bowl (because I love salt) and I prefer to eat it with Lebanese pickles, cucumbers, and onions.