How to cook lentils

How to Cook Lentils

Jules / Flickr / CC 2.0

Lentils are a type of legume that is small in size but big in flavor. Available in a variety of colors, lentils are versatile, inexpensive, and extremely forgiving to cook. These dried legumes are a great addition to a vegetarian or vegan diet and are a common ingredient in Middle Eastern, South Asian, French, and Indian cuisines. Older lentils can take twice as long to cook, so it is ideal to buy the freshest available. Lentils have a long shelf life when stored in a cool, dry place, but are best when eaten within a year. Cooked lentils can be kept in the refrigerator for about a week.

Types of Lentils and Cooking Times

Lentils, also known as pulses, come in a variety of colors that range in size. Each type has its own characteristics and is best used in certain applications. Their different sizes also mean the cooking times will vary from variety to variety. Each method of cooking lists a time range; the older the lentil, the longer it will need to cook. For dishes where a firmer structure is desired, the shorter cooking time should be followed. Cooking times are based on lentils that have not been soaked beforehand. Lentils can be cooked on the stovetop and in an Instant Pot and slow cooker. The times for Instant Pot do not include additional time to preheat and release pressure.

Brown Lentils

The most common variety, brown lentils are what are most often found at grocery stores and in lentil soup. They hold their shape well but get mushy if overdone. They cook quickly and can be used in soups, stews, salads, and pilafs, as well as substitute for meat in a vegetarian meatloaf or sloppy joes.

Yellow Lentils

Yellow lentils (called channa in Indian and Middle Eastern markets) are the starchiest of all lentils. They are commonly used in South Asia for thick, creamy dal. They break down to a luxuriously soft consistency while still having a meaty mouthfeel and satisfying body. Because of this, they’re not ideal for salads or dry dishes.

Red Lentils

Ideal for Indian dishes like dal (also spelled dahl), these lentils break down to a comforting stew. Red lentils, sometimes labeled as masoor, tend to have less body and starch than yellow lentils, making them great for soups as well. Red lentils are served with white rice, brown rice, naan, or crusty French bread, but are not ideal for salads, as they’re too creamy.

Green Lentils (Including French Lentils)

Green lentils (like lentills du Puy) are similar to brown lentils and are best slow-cooked. They are ideal for salads, as they keep their structure quite well without being gritty or mealy. They’re also great for soups but will most likely require pureeing in a blender for that luscious, silky consistency.

Black Lentils

Similar to green lentils and brown lentils, black lentils retain their structure and are ideal for salads and soups, as well as Indian dishes like dal. Beluga lentils, named for their similar appearance to beluga caviar, are the most famous variety of black lentils and are prized for their taste and texture.

How to Prep Lentils for Cooking

Thanks to modern packaging and production facilities, as well as the structure of the lentil itself, rinsing, sorting, and soaking lentils is not necessary; these additional steps will most likely not result in any perceptible difference to your final product. However, if you do find a rock in your lentils, take these simple extra steps.

Give your lentils a rinse in cold water to remove any dust or other debris. A fine-mesh strainer is ideal for this. Then look for and remove any shriveled old lentils or any rocks that might be too big to have been drained out in the previous step.

Soaking Lentils

When it comes to cooking dried legumes, soaking first is often a necessary step. While it’s true that soaking lentils does cut down on cooking time, the difference isn’t as marked as it is with beans. The lentils will taste just as tender without it. If you prefer to soak the lentils, about 2 hours is a good rule of thumb no matter the type of lentil. Let sit on the counter with a lid on top (as long as the kitchen isn’t too hot). It is OK if they are left overnight (about 12 hours), but don’t leave them for longer or else they may become sprouted lentils.

How to Cook Lentils on the Stovetop

Lentils are extremely forgiving when boiled on the stovetop and allow you to have complete control over their doneness. Green, brown, and black lentils can be boiled as you would pasta; just put them in a pot with a good amount of water, cook to the desired consistency, and drain whatever liquid you don’t need. This method, however, doesn’t work well with red and yellow lentils because their starch content causes them to disintegrate. Thus, when discarding some of the water after cooking, a good amount of lentils will be tossed out as well.

Recipes for dal and lentil soup vary greatly in the amount of liquid they call for because consistency is a matter of personal preference. Other factors, like the surface area of the pot, altitude, and the age of the lentils, will also affect cooking time.

For red and yellow lentils, use at least 2 cups of water per 1 cup of lentils; for green lentils, use 2 1/2 cups of water for every 1 cup of lentils. When cooking black lentils, use 3 cups of water for every 1 cup of lentils.

How to Cook Lentils in the Instant Pot

Using the Instant Pot to cook lentils will cut the time dramatically. Take note, however, that brown and green lentils are best, as the other varieties will turn to mush when pressure cooked. The ratio of water to lentils should be 2:1.

How to Cook Lentils in the Slow Cooker

Cooking lentils in a slow cooker will take the longest amount of time but allows all of the flavors to meld together and the legumes to tenderize. Slow cooker lentils are best for soups and stews when looking for a creamy, broken-down final product. Use three to four times the volume of liquid compared to the lentils. (So for 1 cup of lentils, add 3 to 4 cups of water.) The final consistency of the lentils is dependent on the amount of liquid and length of time cooked.

How to Tell If Lentils Are Done

Depending on the final recipe, the texture of the lentil when it is done will vary. Use a fork to remove a few lentils from the simmering water and taste the lentils to test the texture. The lentils should be tender and somewhat firm but not crunchy, gritty, or mealy. If the lentils are not yet to your desired level of doneness, allow them to cook a little longer and test again. Repeat this until the lentils have reached the required texture.

Remember that green and black lentils tend to keep their shape while red and yellow lentils will break down quickly during cooking and form a creamy puree.

How to Cook Lentils

Learn how to cook lentils perfectly every time! Tasty, nutritious, and easy to make, they’re a fantastic way to add protein to salads, side dishes, and more.

If you’re interested in adding more plant-based meals to your diet, lentils are one of the first things you should turn to. These tiny legumes are protein and fiber powerhouses, they’re easy to cook, and they have a delicious earthy flavor that adds to all sorts of dishes. Read on to find my go-to method for how to cook lentils, along with information about different varieties and my favorite lentil recipes.

How to Cook Lentils

My method for how to cook lentils is easy! It comes down to 2 basic steps:

Types of Lentils and How to Use Them

Not all varieties of lentils are interchangeable, and each works particularly well in different types of recipes. Here are the varieties you’ll most often see in stores, along with suggestions for how to use them:

Le Puy or French Green Lentils

My favorite type of lentils! These guys hold their shape as they cook, and they have a yummy firm texture. I like to use them in lentil salad and pasta sauce, and their hearty texture is also delicious in my curried lentil soup.

Beluga Lentils

These black lentils are very similar to the French green variety. In fact, you could use them interchangeably in most lentil recipes! They cook in about 20 minutes, and they have a nice bite. I turn to them when I want to add lentils to a salad or serve them on their own as hearty side dish.

Regular Green or Brown Lentils

If you’re making a homey soup or stew, either regular green or brown lentils would be an excellent choice. Instead of holding their shape, they soften and become mushy as they cook. I like to add the dried lentils to a big pot of soup and let it simmer until they become tender, about 30 minutes.

Red Lentils

Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they’re a great choice for adding to thick curries, stews, or an Indian dal. I even blend them into a luscious, hummus-like dip!

Favorite Lentil Recipes

Below, you’ll find my go-to method for seasoning cooked French lentils. I toss them with lemon juice, Dijon mustard, fresh herbs, and red pepper flakes to make a nutritious side dish or base for plant-based bowls. They keep in the fridge for up to 5 days, so they’re one of my favorite proteins to meal prep and keep on hand in the fridge.

Beyond this simple preparation, there are endless ways to use them. Aside from the lentil recipes I mentioned above, these are a few of my favorites:

Do you have any favorite lentil recipes? Let me know in the comments!

More Plant-Based Cooking Basics

If you love this recipe, try one of these plant-based cooking components next:

How to Cook Lentils

Learn how to cook lentils perfectly, so they don’t end up mushy. Lentils are nutrition powerhouses, flavorful, inexpensive and a staple in vegan and vegetarian recipes as they’re loaded with plant-based protein.

Lentils come in a rainbow of colors and be used in a variety of recipes. Some of my favorites include easy side dishes, tasty salads and hearty main meals.

What Are Lentils?

Lentils are a small round legume and staple ingredient in many recipes throughout South Asia, West Asia and the Mediterranean. They’re inexpensive, versatile and can be stored for up to a year, which makes them a great pantry staple.

Lentils are also common in vegan and vegetarian cuisine because they’re high in fiber, carbohydrates and protein. In fact, they’re so high in protein (9g per 1/2 cup) that when readers ask me for a meatless alternative for my recipes I frequently recommend lentils (hint: they’d be great in my Stuffed Sweet Potatoes recipe). Lentils will keep you full, healthy and energized.

How to Cook Lentils

When it comes to cooking lentils on the stove (for use in other recipes) opt for green lentils, Lentils de Puy, brown lentils or black lentils. Red lentils are best reserved for soups, dals and curries as they’ll easily become mushy. Watch the video below and learn how to cook lentils in 4 steps:

Varieties of Lentils

There are a dozen or so varieties of lentils, but these are the ones I use most frequently and the more common ones you’ll find in your local market:

Tips for Cooking Lentils

You Don’t Need to Soak Lentils: When you cook other dried legumes and beans you typically need to soak them first. Because lentils are so small and cook quickly, you do not need to soak them first.

Be Gentle and Watch the Time: Once you’ve brought the lentils to a boil, turn the heat as low as it’ll go. Sometimes this means switching to a smaller burner on your stove, so that you don’t over simmer the lentils. Simmering at too high a heat (and having them bounce around in the pot) is usually what leads to mushy lentils. They can overcook quickly, so keep an eye on the time.

Add a Bay Leaf and Piece of Kombu: While lentils have a natural earthy flavor, a bay leaf and piece of kombu seaweed adds more flavor to the tiny legume. Additionally, the enzymes in kombu break down the phytic acid in lentils making them more easily digestible (and you’ll end up less gassy). Kombu adds vitamins, nutrients and trace minerals as well, including iodine.

How to Cook Lentils (Ultimate Guide)

Lentils are easy to cook, tasty and packed with nutrition. A pantry hero! Learn how to cook lentils as well as the different varieties most commonly sold at stores. Jump to the Basic Lentil Recipe or read on to see all of our tips.

For more basic cooking lessons see our articles for cooking dried chickpeas or try these creamy black beans (cooked from scratch).

How to cook lentils

Lentils are extremely easy to cook. Here’s our simple method that you can use for any variety of lentil. All lentils cook quickly, but some varieties take longer than others. For specific cook times, see the next section or jump straight to our recipe.

Adding flavor

Lentils cooked in water with a bit of salt are perfectly tasty, but you can add even more flavor when cooking lentils. Here are a few ideas:

Different varieties of lentils and their cook times

Lentils come in a variety of colors and sizes, here is a breakdown of the most common varieties sold in stores:

Brown and Green Lentils

Brown lentils are what you have likely seen the most. These are larger than the other varieties shared below and have more of a flattened shape. They are versatile, flavorful and take somewhere from 20 to 30 minutes to cook. We use them to make our Lemony Lentil Soup. Brown lentils become quite soft and when cooked long enough, will fall apart a bit. They are perfect for hearty soups, stews, purees, dips and any recipe where their soft, almost mushy texture is needed.

Green / French Lentils (Lentilles du Puy)

Unlike brown lentils, thanks to their thick skins, French lentils stay intact after cooking. These are perfect for salads and dishes where you’d like lentils that hold their shape. French lentils take a bit longer to cook than the other varieties. We use green lentils to make our Vegan Meatballs recipe!

Red Lentils

Red lentils are my favorite. I love how quickly they cook and while not all red lentils look red (most turn a light orange), they have a light, almost fragrant flavor. Red lentils are most commonly seen used in Indian dishes, like daal, but you can use them as a substitute for brown and green lentils. Like the brown and green varieties, these break down quickly and turn mushy (which is why they are perfect for soups, sauces and daal). Depending on how soft you’d like them, red lentils take 15 to 20 minutes to cook.

Black Beluga Lentils

Black Beluga lentils are smaller than the other varieties and are very flavorful. They have a thick skin, so when cooked for about 30 minutes, they should be used in recipes where French lentils are called for. Cook them a little longer (45 minute or so) and that tough skin starts to breakdown, making them more appropriate for soups, dips, spreads.

Cooking lentils in a pressure cooker (Instant Pot)

Just as with cooking lentils on the stovetop, cooking time will vary depending on the type of lentil you use. In general, combine 1 cup of rinsed lentils and 2 cups of liquid (water or broth). Seal the lid and cook 6 to 10 minutes (I stick closer to 6 minutes), and then allow the cooker to naturally release for 10 minutes before manually releasing the pressure. If when you open the lid, the lentils need a bit more cooking, use the sauté function and simmer until the lentils are tender.

Cooking lentils in a slow cooker

Just as with cooking lentils on the stovetop, cooking time will vary depending on the type of lentil you use. In general, add 1 cup of rinsed lentils and cover with liquid by two to three inches (water or broth). Close the lid and cook on HIGH for 2 hours or LOW for 4 hours. Check the lentils every once in a while to see how they are progressing. You may need a bit more or less time than what’s suggested.

How to Cook Lentils

Jessica Gavin
Published on January 19, 2018

Learn how to cook lentils on the stovetop and in the oven with tips to make them have a tender bite. Brining the lentils produces a creamy texture and helps to retain their spherical shape. The earthy flavor of lentils pairs well as a side dish or combined with other ingredients for a complete meal.

Lentils are a versatile pantry staple that provides nutritional value and interesting textures to dishes. There are about 12 different types of lentils which allow for an abundance of taste options. No matter what variety of lentil you select, learning how to cook lentils properly is an essential technique that’s not hard to do.

Often lentils can become mushy in texture with outer skins that burst easily, making for not a very attractive or tasty recipe. One step that can help keep the surface intact with creamy centers is to brine the lentils. Cooking the lentils on a low simmer on the stovetop also helps to reduce the mini-explosions that can occur. These simple steps will allow you to make lentils that will shine on the plate!

How to Prepare Lentils

Prepping lentils is easy:

1) Sort

Measure out 1 cup of lentils and place them in a fine-mesh strainer. Check for discolored or broken lentils. Remove them from the batch and discard.

2) Rinse

Similar to the process of preparing quinoa, rinse the lentils for about 1 minute under cold running water to wash the legumes and remove any excess dirt.

3) Brine (Optional Step)

Brining is the key to help lentils better hold its shape, as the process softens the outer shells and makes it more pliable, reducing the chance of bursting. If you have time, definitely do it, but if time is limited, you can skip the brining step. To brine lentils, transfer to a medium-sized bowl and soak in 4 cups of warm salt water (110°F/43°C) for 1 hour.

PLEASE NOTE: Brining is NOT recommended for all types of lentils. Only brine green, brown, French green, Lentilles du Puy, and black lentils; overall the ones that have not been hulled. Do not brine red or yellow lentils! Their protective skins have been removed, and typically those are used for stews and soups that you want the legume to break down into a puree-like consistency. I have personally found that French green lentils and Lentilles du Puy are the best to brine.

How to Cook Lentils on the Stovetop

Place lentils in a medium-sized pot. Add 3 cups of water and bring the cooking liquid to a boil, and then reduce the heat to a very gentle simmer. Keep an eye on the liquid level and add a little bit more as needed, making sure to keep the lentils completely submerged.

If you want to infuse more flavor, you could simmer in broth, stock or wine, and add some aromatics like sprigs of thyme, rosemary or bay leaf. Season water with salt to make the lentils taste less bland.

How to Cook Lentils in the Oven

Instead of simmering the lentils, you can bake them. This method provides an even gentler cooking process as the indirect heat evenly surrounds the entire Dutch oven. Baking in the oven at 325°F (163°C) takes more time than on the stove (30 to 60 minutes). I’ve found the best results from baking Lentilles du Puy (featured above) and French green lentils.

Things to remember

Overall you have a few options for cooking lentils. The first to decide is brine or not brine, and the second is to use a stovetop or oven. If you want to minimize the bursting of lentils, then baking is your best bet.

Stovetop simmering has more agitation because it’s being cooked directly under a heat source, so some skin breakage may occur but not as much if you brine. If you’re not as concerned with the appearance of the lentils and short on time, the stovetop is for you. If you’ve got time, then do the brine! Bake if you can wait. Got it? Good!

More Lentil recipes

Why brining helps keep lentils intact

Lentils are tiny circular legumes with thin skins and more surface area than other dried beans. This means that they cook fast, but are also more prone to broken skins when cooked. One way to reduce this problem is by soaking the beans in a saltwater solution. The sodium ions in the salt weaken the pectin in the skin of the lentils, which allows more water to permeate. The skins become more pliable, therefore reducing breaking when heated.

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