If you’re looking to boost your intake of plant-based protein, lentils are an excellent choice to start with. These small but mighty legumes are packed with protein and fiber, incredibly easy to cook, and boast a delightful earthy flavor that enhances a wide array of dishes. Keep reading to discover my tried-and-true method for cooking lentils, along with insights into different lentil varieties and some inspiring recipe ideas.
The Simple Steps to Perfectly Cooked Lentils
Cooking lentils doesn’t need to be complicated. My method boils down to just two essential steps:
- Rinsing is Key: Occasionally, dried lentils may contain small stones or debris. To avoid any unwanted surprises in your meal, thoroughly rinse the lentils using a fine-mesh sieve before cooking. While rinsing, take a moment to pick through them and discard any shriveled lentils or debris you find.
- Gentle Simmering: Unlike grains like couscous or quinoa that require precise water ratios, lentils are more forgiving. Simply fill a large pot about halfway with water, bring it to a rolling boil, and then add your rinsed lentils. Reduce the heat to a gentle simmer and cook until they reach your desired tenderness. The exact cooking time will vary depending on the type of lentils you are using.
Understanding Different Types of Lentils and Their Best Uses
Not all lentils are created equal! Each variety has unique characteristics that make it more suitable for certain types of recipes. Here’s a guide to the most common lentil types you’ll find, and how to best utilize them in your cooking:
Le Puy Lentils or French Green Lentils
These are my absolute favorite! French green lentils are known for holding their shape beautifully during cooking and offering a delightful firm texture. Their robust nature makes them perfect for lentil salads and adding substance to pasta sauces. They also shine in hearty dishes like curried lentil soup.
Beluga Lentils or Black Lentils
Black beluga lentils are very similar to French green lentils in terms of texture and cooking properties. You can often use them interchangeably in recipes. They cook in approximately 20 minutes and have a pleasing “bite” to them. I especially love using them in salads or serving them as a flavorful side dish on their own.
Regular Green or Brown Lentils
For classic, comforting soups and stews, regular green or brown lentils are excellent choices. Unlike French or Beluga lentils, these varieties tend to soften and become somewhat mushy as they cook. This characteristic makes them ideal for thickening soups and stews. Simply add the dried lentils directly to your pot of soup and let them simmer until tender, usually around 30 minutes.
Red Lentils
Red lentils (sometimes labeled as yellow lentils) are the quickest cooking lentil variety. They become wonderfully soft and tender after simmering for just about 15 minutes. As they cook, they tend to break down and dissolve, creating a naturally creamy texture. This makes them fantastic for thickening rich curries, stews, or for making Indian dals. You can even blend cooked red lentils into a smooth and savory dip, similar to hummus!
Delicious Ways to Enjoy Cooked Lentils
Cooked lentils are incredibly versatile! While the recipe card below provides a flavorful lemon-herb dressing to season French lentils as a simple side dish or meal prep component, the possibilities are truly endless. Beyond salads and side dishes, consider using cooked lentils in:
- Hearty Soups and Stews: Lentils add both texture and nutritional value.
- Vegetarian or Vegan Burgers: They can be mashed and combined with grains and vegetables to create flavorful patties.
- Pasta Sauces: Add protein and fiber to your favorite marinara or Bolognese.
- Grain Bowls: Combine them with roasted vegetables, grains, and a flavorful dressing for a complete meal.
- Dips and Spreads: Red lentils especially blend beautifully into creamy dips.
Experiment with different lentil types and seasonings to discover your own favorite ways to cook and enjoy this nutritious and delicious legume!
How to Cook Lentils Recipe
(Simple Method)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4-6
This is my go-to, foolproof method for cooking lentils. Once cooked, try the zesty lemon-herb dressing provided to elevate their flavor and make them perfect for salads, bowls, or meal prep.
Equipment
- Medium Pot
- Fine-mesh sieve
Ingredients
- 1 cup uncooked French green or black lentils
- Water
- Optional: Salt to taste
Lemon-Herb Dressing (Optional, for French or Black Lentils)
- (Refer to original recipe for ingredients – not provided in instructions)
Instructions
- Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse thoroughly under cold running water. Pick through to remove any debris or shriveled lentils.
- Simmer the lentils: Transfer the rinsed lentils to a medium pot and add enough water to cover them by several inches (approximately halfway filling the pot). Bring to a boil over high heat, then reduce heat to low and simmer gently.
- Cook until tender: Cook for 20-30 minutes for French green or black lentils, or 15-20 minutes for red lentils, or until lentils are tender to your liking. Cooking time varies depending on the variety and desired texture. Taste and check for doneness.
- Drain (optional): For French green or black lentils, drain any excess water if desired. Red lentils will absorb most of the water and may not require draining.
- Season and serve: Season cooked lentils with salt to taste. For French or black lentils, toss with the lemon-herb dressing (optional, recipe details in original article) and serve as a side dish, salad component, or as part of a grain bowl.
Recipe Notes
- Yields approximately 2 1/2 cups of cooked lentils.
- Cooking time is approximate and may vary. Start checking for tenderness around 15 minutes and adjust cooking time as needed.
- For creamier red lentils, cook slightly longer. For firmer French or black lentils, cook until just tender.
