To cook lentils perfectly, follow these expert steps:
Preparation
- Rinse the lentils thoroughly in a fine mesh sieve under cold water to remove any debris or small stones. Pick out any shriveled lentils or foreign particles
Cooking Method
- Use a ratio of about 3 cups of water (or broth) to 1 cup of dry lentils. Use a large enough pot as lentils will expand to double or triple their size
- Bring the water to a boil first , then add the rinsed lentils to the boiling water
- Reduce the heat to a low simmer (medium-low heat) once lentils are added. Cover the pot but some sources recommend not fully covering to watch for boil-overs
- Simmer until tender but not mushy. Cooking times vary by type:
- Red/Orange/Yellow split lentils: 12-20 minutes (they cook fastest and tend to become soft/mushy)
* Green and Brown lentils: 20-30 minutes
* French green lentils (Lentilles de Puy): 25-30 minutes
* Black lentils: 20-30 minutes
- If water evaporates before lentils are done, add more hot water as needed
Seasoning Tips
- Add salt during cooking or after. Contrary to some myths, adding salt while cooking does not prevent lentils from softening and actually enhances flavor
- Optional flavor boosters include bay leaves, garlic cloves, or kombu added during cooking for extra aroma
Finishing
- Drain any excess water once lentils are cooked to your desired tenderness
- Season with salt and other herbs or dressings as desired. Lentils are versatile and can be served warm or cooled and refrigerated for up to 5 days
Summary Table of Lentil Cooking Times
Lentil Type| Cooking Time (minutes)| Notes
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Red/Orange/Yellow| 12-20| Soft, good for soups/dals
Green/Brown| 20-30| Firm but tender
French Green (Puy)| 25-30| Slightly firmer texture
Black| 20-30| Holds shape well
This method ensures lentils are cooked evenly, retain their shape, and are flavorful for salads, sides, or main dishes
