How to Cook Lentils
from kristineskitchenblog.comHow to cook lentils. It's so easy! Below you'll find my method and cook times for the most common types of lentils. These little legumes are a great source of plant-based protein and so versatile. Add them to soups, salads, stews and curries. They make great vegetarian meals, including tacos, sloppy joes and grain bowls. You'll find my favorite lentil recipes linked in the post above.
Servings: 4 servings
Calories: 170kcal
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.
Video
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.
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 459mg | Fiber: 15g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg
