Soak 1 ½ cups of dry brown lentils in hot water for 10-15 minutes, then drain using a fine mesh strainer.

In a large pot, heat 1 teaspoon of olive oil over medium heat, then sauté ½ cup chopped onion for 3-4 minutes.

Add 1 clove minced garlic and cook for 30 seconds. Stir in ¼ teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper; cook for 1 minute.

Stir in the soaked lentils and 3 cups boiling water; bring to a vigorous boil.

Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.

Remove from heat, check seasoning, and adjust as necessary.

Serve the lentils over rice or crusty bread and garnish with chopped cilantro if desired.