Over high heat, in a non-stick pot, add olive oil and onion and fry until golden. Drain lentils and add to the onions along with the salt, pepper, paprika, half of the parsley and 3 cups of water. Bring to a boil, then turn heat to medium and simmer for 20-25 minutes (if using canned lentils this can be around 15 minutes) or until lentils are par-boiled. See notes
1 large Onion, 3 tablespoons Parsley leaves, 1 tablespoon Olive oil, ½ teaspoon Ground paprika, ½ teaspoon Black pepper, 2½ teaspoon Salt, 12 cups Water