Add one cup of dried lentils to a strainer. Rinse the lentils in the strainer under cold running water removing any discolored lentils, pebbles or debris. Remove garlic skins from one clove garlic and quarter garlic clove.
Add the lentils to a large sauce pan with two cups of cold water, the garlic and one bay leaf. Bring the lentils to a simmer over medium high heat. When the lentils reach a simmer, reduce heat to medium low and cook uncovered. At the twenty minute mark, stir in one teaspoon of sea salt and check the tenderness of the lentils. Lentil cooking times vary depending upon lentil varieties. If the lentils are not done at the twenty minute mark, continue to cook uncovered for another five-ten minutes over low heat. Remove the bay leaf from the lentils and spoon the lentils into glass jars. Cover the jars tightly and use the lentils within three days refrigerating any leftovers or freezing the lentils for later use.