Cooked Lentils 101: Everything You Need to Know!
Strolling through the grocery aisle I used to be overwhelmed by all the types of lentils on the market – which one do I choose and how the heck do I cook these things?
Now, after years of cooking too many lentils to count, I can reassure you that it’s not as hard as you think! Lentils are actually one of these easiest legumes to cook – no soaking or specific water measuring is actually required! This guide includes all the questions I used to have about lentils: which color lentil do I choose, what do they taste like, how long do I cook them, and more. Not sure what recipe to try with lentils? I include lots of ideas so you can add this plant-based protein into your weekly diet with ease.
Get ready to learn everything you need to know about Cooking Lentils
But first…What are Lentils?
You might’ve seen lentils in the grocery store aisle before and wondered what are these things? Before I went plant-based, I had no idea what this little colorful flattened pea-shaped food was.
Lentils belong to the legume family, which also includes beans and peas. They are small, often in the shape of a lens, and come in a variety of colors and flavors. Read below to learn more about lentils: taste, benefits, varieties, how to cook them, recipe ideas, and more!
What do lentils taste like?
Lentils have a mild, earthy flavor that can vary slightly depending on the type. We will discuss more about the various lentils below, but generally brown and green lentils are robust and slightly nutty, while red and yellow lentils tend to be sweeter and more delicate. They tend to absorb the flavors of the ingredients they are cooked with – which makes them a great addition to soups, stews, and salads.
Lentils benefits
Lentils are a nutrient powerhouse!
- They are an excellent source of plant-based protein
- they are rich in dietary fiber, which supports digestive health
- are also packed with vitamins and minerals, including iron, folate, and potassium
Types of lentils
Green or Brown Lentils
This is the most common variety that can find at essentially any grocery store. They are also very affordable (I can usually get a pack for <$2!)
They are firm in texture and are great for variety of dishes. I love them in a soup or stew like my Mushroom Lentil Stew!
This is another common variety of lentil. They are a little sweeter and they cook much faster than any other type of lentil.
I adore these lentils in curries, like my Sweet Potato Red Lentil Curry.
Black Lentils/Beluga Lentils
These gorgeous pealy black lentils are great for lots of dishes. They may not be readily available at every grocery store, but if you find them – definitely give them a try!
I love them in this Madras Lentils dish. They hold their shape very well!
These earthy lentils are great for when you want a “meaty” texture in your dish, like in a Lentil Shepherd’s Pie. They are also great in salads!
What you need to make Cooked Lentils
Here’s a simple list of what you need to make perfectly cooked lentils:
- 1 cup lentil of choice
- 2 cups water (technically you can do more water because you will drain your lentils at the end)
Seasonings (optional) – add at the end
- olive oil
- salt and pepper to taste
- fresh lemon juice
- fresh or dried herbs – parsley, cilantro, thyme, and more
Equipment
- Medium saucepan or pot – with a lid
- Fine-mesh strainer – to rinse the lentils
- Wooden spoon or spatula – for stirring
- Measuring cups/spoons – for water, lentils, and seasonings
How to Cook Lentils
How to cook lentils on stove
Cooking lentils is simple in these two steps!
- Rinse your lentils to remove dirt/debris (make sure to look closely at your lentils – I’ve found small pebbles before in mine!). Rinsing also helps remove dirt which could give your lentils a gritty texture.
- Simmer your lentils in water. You do not need a specific ratio of lentils:water because you will drain them at the end. Lentil cook times vary based on the type you use – see below (and recipe card) for specific cook times.
How to cook lentils in instant pot
Add to Instant Pot:
- 1 cup lentils
- 1 3/4 cup water or broth
- pinch salt
- Optional: add aromatics like a bay leaf, garlic, or a pinch of cumin.
- Add lentils, water, and salt to your Instant Pot.
- Set pressure cook (Pressure Cook button)
- Set timer for 7-9 minutes. If you want softer lentils set to 10 minutes.
- Natural release for 7–10 minutes, then release remaining pressure.
Tip: This cook time is for green, brown, french, or black lentils. Red lentils cook much quicker – only 3-4 minutes!
Lentil Cook Times (Stovetop)
Type of Lentil | Stovetop Cook Time | Texture | Best For |
---|---|---|---|
Red (split) | 10–15 min | Soft, mushy | Dals, soups, thick sauces |
Brown | 20–30 min | Tender, slightly firm | Soups, stews, veggie burgers |
French Green (Puy) | 25–30 min | Firm, peppery | Salads, grain bowls, elegant mains |
Black (Beluga) | 25–30 min | Firm, earthy | Salads, side dishes, lentil “caviar” |
Tips on How to Make Lentils
How long to cook lentils
As you can see in the chart above, cook times can vary slightly based on the lentil you choose. Follow these tips for delicious, perfectly cooked lentils!
- Bring water to a boil, then reduce to a gentle simmer.
- 🛑High heat can cause lentils to split or become mushy.
- They’re done when they’re tender but not mushy (unless you want them creamy which is often the case for red lentils)
How to season lentils
- Wait to Add Salt – Add salt after cooking (or near the end) to avoid toughening the lentils. Once tender, salt brings out their natural earthy flavor.
- Add some flavor while cooking – I often add a bay leaf but you can also add garlic or onion!
- Finish off more flavor – Depending on what you’re doing with your lentils, you can season them or simply add them to your recipe. I love the addition of some olive oil, lemon juice, and (of course) salt and pepper! Fresh herbs are lovely too
Lentil Recipe FAQs
Yes, lentils are naturally gluten-free. Just be sure to check for any cross-contamination if they are processed in facilities that handle gluten-containing grains.
No, lentils do not need to be soaked before cooking, unlike some other legumes (black beans, kidney beans, etc). They cook relatively quickly, typically in about 15 to 30 minutes, depending on the type.
If you don’t rinse lentils before cooking, you may end up with a gritty texture due to any dust or debris that were left on your lentils. I highly recommend rinsing your lentils before cooking, if possible.
No, cooking lentils does not destroy their protein content. It actually makes the protein easier to digest because the heat will break down the cell walls so you can access the nutrients more easily.
Our Favorite
Lentil Recipes
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Ingredients
- 1 cup brown or green lentils *See chart in notes for cook times for different lentils*
- 2 cups water
Optional additions
- high quality olive oil
- fresh lemon juice
- fresh chopped parsley or cilantro
- salt and pepper to taste
Instructions
- Pour the lentils and water into a saucepan and set it over medium/high heat, making sure the water covers the lentils completely.Once it reaches a strong simmer, turn the heat down to keep it at a gentle simmer. Cover and let them cook for about 20 to 30 minutes until they’re tender but still hold their shape. (see below for various lentil cook times) If the water gets too low before they’re done, just add a bit more as needed.
- Once the lentils are done cooking, drain them (if needed). Season them with salt to taste. You can add in other flavorful additions, depending on what you are doing with your lentils, including olive oil, a squeeze of fresh lemon juice, and a sprinkle of freshly chopped parsley or cilantro.
- Cooked lentils can be stored for up to 4-5 days in the fridge in an airtight container or in the freezer for up to 3 months.
Notes
Type of Lentil | Stovetop Cook Time | Texture | Best For |
---|---|---|---|
Red (split) | 10–15 min | Soft, mushy | Dals, soups, thick sauces |
Brown/Green | 20–30 min | Tender, slightly firm | Soups, stews, veggie burgers |
French Green (Puy) | 25–30 min | Firm, peppery | Salads, grain bowls, elegant mains |
Black (Beluga) | 25–30 min | Firm, earthy | Salads, side dishes, lentil “caviar” |