How to Cook Lentils
Learn how to cook lentils. It’s so simple! These little legumes are a great source of plant-based protein and so versatile. In this post I cover the most common types of lentils, plus my favorite ways to serve them.
Lately I’ve been trying to include more vegetarian meals in our weekly rotation, and lentils are a great way to incorporate plant-based protein into meals that are both satisfying and delicious. You’ll always find at least a couple of containers of lentils in my pantry, since they’re so shelf stable and budget-friendly.
I used to be intimidated by the many different types of lentils and how to cook them. But over the past few years I’ve been working more lentils into my recipes, experimenting with cooking the various types of lentils, from common brown and green lentils, to Le Puy, black and red lentils. All are delicious, simple to cook, and the perfect base for a variety of flavorful meals.
If you’re wanting to add more lentil recipes to your meal rotation, you’re in the right place. Below I’ve shared some of my favorite ways to serve lentils, as well as easy lentil recipes that my family enjoys. Let’s get cooking!
What Are Lentils?
Lentils are a member of the legume family, along with beans, chickpeas, peas and peanuts. Lentils are also classified as pulses, which are the edible seeds of legumes. Other pulses include beans, chickpeas and split peas.
Lentils are one of my favorite healthy ingredients because they cook relatively quickly, they’re inexpensive and they’re nutritious. Lentils are low in fat and high in protein and fiber. According to the USDA, one cup of cooked lentils has 17.9 grams protein, 15.6 grams fiber and less than 1 gram of fat.
Types of Lentils
There are many varieties of lentils. These are the most common:
Green and Brown Lentils
These are the type commonly found in most grocery stores. They have a mild, slightly earthy flavor and they hold their shape well after being cooked. They’re really versatile in their uses. Enjoy them in soups, salads, or veggie burgers, or season and serve as a plant-based taco filling.
Le Puy (French Green) Lentils
Compared to common green and brown lentils, French green, or Le Puy, lentils are a bit smaller in size and rounder in shape. They maintain their shape and texture when cooking, making them ideal for salads, as well as soups, stews and sauces.
Black Lentils
Black lentils are small, round and shiny. They’re also called beluga lentils due to their resemblance to beluga caviar. Black lentils have a rich, earthy flavor and firm texture. They’re particularly suited to serving in salads, grain bowls, or as a side dish, since the cooked lentils hold their shape so well.
Red and Yellow Lentils
Red and yellow lentils are much more delicate, with a sweeter flavor than other varieties and become especially soft when cooked. Since they tend to break down as they simmer, they are ideal for making stews, curries and dahl, as they bring a thick and creamy texture to whatever you cook them in. Yellow and red lentils are often used in Indian and Middle Eastern cuisines.
Where to Buy Lentils
You’ll find green and brown lentils in most grocery stores. Red, yellow and black lentils can be a bit trickier to find, but I often find them at specialty food stores, such as Sprouts and Whole Foods. I’ve used and like these French green lentils from Amazon.
How to Cook Lentils
In all the batches of lentils I’ve cooked, I’ve found that there can be a lot of variation between brands and packages of lentils when it comes to cook time. So while I’m giving you my tested cook time ranges below for each type of lentils, the best way to tell when your lentils are done is to taste them. I recommend checking on them often as they simmer so that you can remove them from the heat as soon as the lentils are cooked to your liking.
To cook lentils:
- Pick over the lentils. I’ve occasionally found a small rock or other debris, which is easy to remove before cooking.
- Put the lentils in a fine mesh strainer and rinse them well under cold running water.
- Combine 1 cup of rinsed lentils, 4 cups of water and a bay leaf (optional, for flavor) in a medium saucepan.
- Bring the pot to a boil and then reduce the heat to a very low simmer. Cover the pot and cook until the lentils are tender yet still have a bite to them – taste a few to check.
- Green and brown lentils will take about 20-30 minutes to cook.
- French green (Le Puy) lentils will take about 15-25 minutes.
- Black (beluga) lentils will take about 20-25 minutes.
- Red and yellow lentils will take about 10-15 minutes.
- Drain the lentils, discard the bay leaf, and serve as desired.
Do You Need to Soak Lentils?
You do not need to soak lentils, since they cook quickly without soaking. Just be sure to give them a good rinse before cooking.
Can I Cook Them in an Instant Pot?
Yes! Try my Instant Pot Lentils recipe.
Serving Ideas
- Serve lentils as a simple, healthy side dish. To make their flavor shine, I add some salt and pepper, a squeeze of fresh lemon juice and a sprinkle of fresh herbs. A bit crumbled feta cheese is also a delicious addition.
- Add them to soups and salads.
- Lentils make a great vegetarian replacement for taco meat. Season cooked lentils with taco seasoning, or try my Lentil Tacos recipe.
- Add them to a grain bowl, or swap them for the quinoa in this Buddha Bowl.
How to Store Lentils
- Uncooked lentils are a great pantry staple. Store uncooked lentils in an airtight container in a dry, dark, cool place. They’ll last for about a year this way.
- Refrigerator: Cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer: Store cooked lentils in an airtight container in the freezer for up to 3-6 months.
Lentil Recipes
- Lentil Soup or Instant Pot Lentil Soup
- Lentil Salad
- Lentil Bolognese
- Instant Pot Lentil Sloppy Joes
- Instant Pot Lentil Chili
How to Cook Lentils
Ingredients
- 1 cup lentils
- 4 cups water
- 1 bay leaf, optional
- Optional, for serving: salt and pepper, chopped fresh herbs, fresh lemon juice
Instructions
- Pick through the lentils, removing any small rocks or other debris. Place lentils in a fine mesh strainer and rinse well under cold running water.
- Combine the rinsed lentils, 4 cups water and the bay leaf (if using) in a medium saucepan.
- Bring the pot to a boil and then reduce the heat to a very low simmer. Cover the pot and cook until lentils are tender yet still have a bite to them (taste a few to check). The cook time will depend on the type of lentils and how firm or soft you want them, about:20-30 minutes for green/brown lentils, 15-25 minutes for Le Puy (French green) lentils, 20-25 minutes for black (Beluga) lentils, or 10-15 minutes for red or yellow lentils.
- Drain the lentils. If you used a bay leaf, discard it. Serve lentils with salt and pepper, chopped fresh herbs and a squeeze of fresh lemon juice, or use in lentil recipes, such as this Lentil Salad.
Notes
- 1 cup dry lentils makes about 2 1/2 cups of cooked lentils.
- Store cooked lentils in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3-6 months.
