2-3 cloves garlic, minced
3/4 cup lentils
2 cups H2O
1 tablespoon olive oil
salt and pepper, to taste
Put the olive oil and garlic in the rice cooker and turn it on to "Cook". Stir frequently, it should only take a couple minutes for the garlic to begin to brown. You don't want to burn it, so keep an eye on it, but it is nice if its kind of golden brown.
Add the lentils and water (it helps to have these pre-measured out... The rice cooker gets really hot really fast, which means the garlic could burn while you measure), give it a stir, and cook with the lid on for a while. Check on them and stir every once in a while. I wish I had payed closer attention to the time it took; I think it was 20-30 minutes though... Just keep on checking and test a lentil or two if they seem to be getting done. Alternately, you could just leave it till the rice cooker pops, but I think that may lead to dried out lentils... I'll have to experiment more and update this post. Anyway, it's done when the lentils are tender and delicious. Season to taste with salt and pepper. Enjoy!
I think this could be doubled, tripled, or quadrupled, as long as your rice cooker is big enough. The leftovers also probably keep well, lentils usually do.