How to Cook Lentils

Published 2 months ago• 6 minute read

Learn perfectly every time on the stovetop and in the Instant Pot! Full of tips and tricks, I’ll teach you how to cook tender, flavorful, and nutritious lentils perfect for salads, soups, and side dishes.

White bowl filled with perfectly cooked green lentils.

Lentils are a must-have ingredient for any home cook. As one of the easiest ways to incorporate plant-based meals into your weekly meal plan, they’re . Different types have different flavors, but most varieties are happy to take on the taste of whatever they’re paired with.

In this post, you’ll discover on the stovetop and in the pressure cooker (Instant Pot). I’ll share , along with information about the .

Five white bowls each filled with a different type of lentil: red, brown, beluga, French green, and green.

Lentils, or , are one of the most ancient food crops. They are a type of legume, like chickpeas, beans, and peas, and a popular source of plant-based protein. , making them one of the best plant-based protein sources. They’re also low in fat and a great source of vitamins and minerals, like magnesium, calcium, potassium, zinc, phosphorus, and the essential amino acid lysine, making them a .

White bowl filled with dried brown lentils.

Brown lentils have a mild, earthy flavor and cook in about 20-30 minutes, however, prolonged cooking and these lentils will split and fall apart, resulting in a thick, mushy consistency perfect for soup and stew like this Vegetarian Lentil Stew. Best for, salads, side dishes, veggie burgers, and stews.

White bowl filled with dried green lentils.

Green lentils are very similar to brown lentils in taste, texture, and cooking time. And just like brown lentils, they retain their shape unless overcooked. I enjoy adding green lentils to salads or dressed up with some lemon juice, salt, and pepper. They’re also great in these Lentil Sloppy Joes or this easy Lentil Soup Recipe.

White bowl filled with dried red lentils.

Red lentils are the way to go if you’re looking to make a soup or stew. They are sold “split” into two halves, making them available and practically disintegrate during cooking. I love using red lentils to make make this Red Lentil Recipe (Indian Masoor Dal) and Curried Coconut Lentil Soup.

White bowl filled with dried French (Puy) lentils.

These gorgeous little guys are are chewy and somewhat peppery and hold their shape after cooking. (aka Lentilles du Puy) are a specific type of French green lentils. They cook in about 25-30 minutes and are a favorite in salads and side dishes where lentils are meant to stand out from other ingredients.

White bowl filled with dried black (Beluga) lentils.

My favorite type of lentil, these black beauties are are small, shiny, and egg-shaped with a firm texture and mild, somewhat earthy flavor. They hold their shape exceptionally well after cooking, making them a great choice for this Lentil and Arugula Salad.

After several rounds of testing, I found that the best way to cook lentils is on the stovetop (first) and in the Instant Pot (second). If you’re cooking other lentil varieties, you may need to adjust their cooking times. In general, red lentils require the least time, while black beluga and French green (Puy) lentils require the most.

No. Unlike some other legumes, lentils do not need to be soaked before cooking, which saves time and preserves many of their nutrients.

1. : Rinse the lentils in a fine mesh strainer under cold water to remove dust and dirt. Check for discolored or broken lentils and discard them.

2. : Unlike cooking quinoa, there’s no need to measure an exact amount of water or broth when cooking lentils on the stovetop. Transfer the rinsed, drained lentils to a medium pot and fill with enough water to cover the lentils by about 1 inch. Bring to a boil, then immediately reduce the heat to low. Cover and simmer until they’re tender (not mushy), about 20-30 minutes. Check for doneness occasionally. Cooking time will vary depending on what type of lentils are being cooked.

3. : Drain in a fine-mesh strainer and season with salt and pepper, if desired.

Cooked green lentils in a medium saucepan.

Easy ways to add flavor include cooking the lentils in broth rather than water. Feel free to add a bay leaf, fresh rosemary or thyme, shallot, or smashed garlic cloves to infuse the simmering lentils with even more flavor. After cooking, gently toss the lentils with one or more of the following: olive oil, red wine vinegar, fresh minced parsley, lemon juice, salt, and black pepper.

1. : Rinse the lentils in a fine mesh strainer under cold water to remove dust and dirt. Check for discolored or broken lentils and discard them.

2. : Place one cup of lentils and two cups of water (or broth) in your Instant Pot. Close the lid and set to the “sealing” position. Cook on manual, high pressure for 5 minutes, followed by a natural release of 5 minutes. Then carefully release any remaining pressure by manually moving the pressure release knob to the “venting” position. Once all of the pressure is released, remove the lid.

3. : Check the lentils for doneness, then immediately drain them in a fine-mesh strainer and season as desired. Tip: If the lentils need more cooking time, cover the pot and allow them to soak up some broth.

: I do not recommend cooking split lentils (i.e., red and yellow) in the Instant Pot unless you’re making soup. Even a considerably shorter cooking time will result in mushy lentils.

Cooked green lentils draining in a fine mesh strainer.

Dry and uncooked, your lentils can stay fresh for up to one year in a cool, dry, dark place. That’s not to say that beyond one year they’ve turned “bad”. Rather, after one year, it is likely that your lentils have started to lose some flavor.

Once cooked, plain lentils can last up to a week in the refrigerator if they’re sealed and stored in an airtight container. Alternatively, you may also freeze your cooked lentils for up to six months. Be careful when reheating frozen lentils as they are especially sensitive to splitting.

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