Stovetop Method:

Cup of Yum
1. Rinse and drain the lentils. Also cut a strip of lemon peel (about 1x3 inches), and set aside. Preheat a large pot over medium heat.
2. Add a teaspoon of oil, if desired. Otherwise, dry saute the onion for about 5 minutes or until softened. Add a splash of water or broth if needed. Add the garlic and thyme. Stirring frequently, cook for 1 minute.
3. Add the drained black lentils to the pot, along with the lemon peel, broth, water, bay leaf, and ¼ teaspoon salt. Bring to a boil, then cover, reduce heat to low to maintain a simmer, and cook for about 20 minutes or until the lentils are tender. Keep in mind that black lentils are firmer when cooked than other types of lentils.
4. Remove the lemon peel and bay leaf. Drain excess liquid if desired, then taste and season with lemon juice, salt and pepper. Black lentils may be served hot or cold. Allow to cool completely before storing.

Instant Pot Method:

1. Combine all ingredients in the Instant Pot, and stir well. Lock on the lid, and set the vent knob to sealing. Cook at high pressure for 10 minutes, then quick release (manual release) the remaining pressure. Carefully remove the lid, and check the texture of the lentils. If you prefer them softer, re-secure the lid and let sit for 3 to 5 minutes.
2. Remove the lemon peel and bay leaf, and drain excess liquid if desired. Taste and season with lemon juice, salt and pepper.