Help with my first lentil dhal

[ISeeTrees]

I've never made a lentil dhal (Dahl? Daal?) and I'm really keen to- I WFH so it would be a good, warming, cheap, nutritious lunch. I also follow a gf diet so seems a safe but filling option.
I have read a few threads on them but get overwhelmed with the choice and what is essential!
I have red lentils in a packet or green lentils in a tin. I've got a pretty good selection of spices, I like a good flavour hit and don't mind a bit of heat. I'm usually a confident cook but I've had a few rubbish meals lately and I'd rather follow a recipe for this.
Any pointers on a good, simple foolproof recipe for a first time?

I often make a slow cooker version. I fry off the spices and onion to start with then throw everything into the slow cooker along with a tin of coconut milk.

The one I make is a BBC Good Food recipe for red lentil, spinach and sweet potato daal. No coconut milk but you could add it. Read the reviews below it and add more spices etc. I sometimes add a courgette, red pepper and paneer cheese. You can buy vegan paneer in Sainsburys. It really is good and comforting. Great to reheat for a quick lunch too.

I never know how to use lentils. If I was to buy a bag of red lentils, can I use them straight from the bag?? Or do I need to soak etc? Don’t want to poison my family

I use red lentils, finely chopped onion and garlic, fresh red chilli, turmeric and a sachet of creamed coconut. Top with chopped coriander.

Plenty of more complex blends of spices but this works fine

Btw my recipe is basically from my neighbours who are from the punjab, but I added the coconut myself. Curry leaves are a nice addition instead of coriander, and fresh ginger but it's super adaptable

Just wash them well ( they can be quite dusty).

You can soak if you like, they'll cook quicker but I never bother and they cook quickly enough anyway. They will absorb a lot more liquid though cooked unsoaked so you need to keep an eye on your dhal and add more if necessary