How to Cook Lentils
This is the basic method for cooking lentils, which is to simply rinse, boil, and drain like pasta. I like for the lentil to maintain its shape and a bit of texture. This means I cook them rather gently, and for far less time than is typically written on the package. Check early, check often, and don’t forget to add flavor! See notes below for suggestions.
Servings: 4 people
Ingredients
- 1 cup Lentils (or more to your liking)
- Kosher salt
Instructions
- Clean the lentils. Add the lentils to a fine mesh strainer and rinse under cold water to remove debris. Pick out any rocks or stones (you typically won’t find any but it’s worth checking).
- Get ready to cook. Fill a medium saucepan with water and bring to a boil over high heat.
- Cook the lentils. When the water is boiling, turn the heat to medium-low. Add the rinsed lentils and a big pinch of salt. Simmer until the lentils are cooked to your liking (see note), then drain through the strainer.
- Season. Lentils are plain and somewhat dry on their own. While they’re hot, throw them in a bowl and add your favorite flavors. Toss with salad dressing, infuse olive oil with Aleppo pepper and garlic, add squeeze of lemon and a good glug of olive oil–the list goes on. Don’t forget salt!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the red, green, and black lentils used in this recipe.
- How many cups of lentils should I use? 1 cup of dried lentils will yield 2-2.5 cups of cooked lentils. If you’d like to make a larger batch, simply make this recipe in a bigger pot.
- Nutrition information is based on 1/2 cup cooked lentils per person.
- Cook time: Depends on your taste, what you’re making, what brand of lentils you’re using, what you consider a simmer, etc, etc. Here are my suggested cook times, but remember: Always check early and cook to your liking!
- Green: 15 minutes
- Red: 8 minutes (these will not hold their shape, and are better for blending or adding to soups/stews)
- Black: 20 minutes
- Brown: 15 minutes
- Add aromatics: Add your favorite aromatics to the simmering water, like garlic, bay leaf, dried herbs, shallot. Season the cooked lentils with your favorite dressings, olive oils, a squeeze of lemon, vinegar, dollop of Greek yogurt, the list goes on.
- Use stock: I hate to pour good chicken or vegetable broth down the sink, but if you're well-stocked this will also make your lentils more delicious. Instead of filling the saucepan, just be sure to cover the rinsed lentils by at least 2 inches. Bring to a rapid simmer over medium-high heat, then adjust to maintain a simmer and cook until tender. Check on them early.
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 12g | Fat: 0.4g | Sodium: 3mg | Fiber: 10g | Vitamin A: 2.5IU | Vitamin C: 2.1mg | Calcium: 30mg | Iron: 3.8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
