Lentils expand like crazy so I would not use the whole pound at once, Here is a simple NY times recipe for 4 that only uses a cup -- one of my favorites. You can always add some kind of meat to it but it is very flavorful on its own. All lentils cook like pasta - the idea is to simmer until soft and that usually takes about 20 - 30 minutes. You can either puree or leave whole - have it really soupy or thick like stewy, entirely up to you. Flavoring comes from onions, carrots, garlic, fresh or canned tomatoes and spices like curry powder, cumin or even chili powder and a dash of turmeric if you have it. Here's the recipe. https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon