In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat, add the onions and 2 minced garlic cloves. Cook until translucent and aromatic. Add lentils, water and bay leaf. Bring to a boil, reduce heat and cook lentils, stirring occasionally for 15-25 minutes. Check for doneness, don’t overcook the lentils. You want to remove them from the heat when they have lost their harsh bite but are still chewy, as you don’t want them falling apart.