Soak the lentils in hot water for 10-15 minutes to reduce gassiness and improve digestibility.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Add 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 tablespoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Stir and cook for another minute.

Drain the soaked lentils and add them to the pot with 4 cups of boiling water. Stir well, bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.

Check for doneness; lentils should be tender yet firm. Adjust water as necessary.

Once cooked, remove from heat, adjust seasoning if needed, and serve garnished with fresh cilantro.