How To Cook Lentils | Step-By-Step Stovetop Lentils

Whether you’re a seasoned chef or new to the kitchen, knowing how to cook lentils on the stovetop is essential! This guide will teach you about these small yet flavorful legumes, from measuring and cooking to storage and seasoning. Learn tips for the Instant Pot and slow cooker too!

You may or may not be familiar with lentils, but regardless, you’re about to fall in love with these nutritional powerhouses! They are a legume (hello protein + fiber!) and a staple in South Asian, West Asian, Mediterranean, and North African cuisines.

They can be found in many dishes, from lentil dal and Thai curry to vegetarian shepherd’s pie and vegan haggis. They’re incredibly inexpensive and store well, making them a no-brainer for all your vegetarian cooking needs! So let’s learn to cook them and be sure to explore all the different types of lentils!

Types of lentils

Unlike other legumes, lentils come in various colors, like green, brown, red, and even black. Each has its own unique flavor and cooking time, so here is a quick breakdown:

• Brown lentils: These are the most common type, holding their shape nicely after cooking. For this reason, they’re often used in stews and soups.
• Green lentils: Slightly peppery in flavor, green lentils retain their shape well when cooked and are perfect for salads and side dishes.
• French green lentils (Puy): Originating from the Puy region in France, French green lentils have a peppery taste and firm texture. They’re commonly used in gourmet dishes.
• Red and yellow lentils: These lentils are split and cook quickly, often turning soft and mushy, making them ideal for soups or South Asian dishes like dal.
• Black lentils (Beluga): Tiny and black, black lentils resemble caviar and have an earthy flavor. They’re often used in salads since they maintain their shape after cooking.
• White lentils: These are black lentils that have been hulled and split, and they play a crucial role in Indian cuisine, especially in making papadums.

Dried to cooked Lentil measurements

We’re focusing on cooking lentils from their dried form, as they offer a richer taste and texture compared to canned versions. Since they expand during cooking, here’s a handy conversion guide to keep in mind before starting:

• 1 cup of dried lentils = 2 ½ cups of cooked lentils
• ⅓ cup of dried lentils = ⅞ cup of cooked lentils
• 1 pound of dried lentils = About 2 ¼ cups dried lentils
• 1 pound of dried lentils = About 5 ½ cups of cooked lentils

How to cook lentils

Onto the most exciting part — cooking! Follow these detailed steps on how to cook lentils to ensure they turn out perfectly every time. Jump to the recipe card for the full instructions.

Rinse the lentils

Lentils don’t require soaking like other legumes, but you should sort and rinse them. Discard any discolored lentils, pebbles, or other foreign materials. Rinse them under cold water in a fine-mesh strainer, then allow them to drain.

Cook the lentils

In a pot, combine the lentils and water in a 3:1 ratio. You can also add aromatics like bay leaves, garlic, or a rosemary sprig if you like. Bring the mixture to a boil, then cover the pot and reduce it to a simmer.

Cook the lentils until they’re tender, which typically takes about 20-25 minutes for green and brown varieties. Remember, add salt and other seasonings after cooking them since it can make them tough if added beforehand.

Other Methods of Cooking Lentils

While we love the stovetop method, you can also use an Instant Pot or a slow cooker!

Instant Pot

Place the sorted and rinsed lentils into your Instant Pot. Add water at a 2:1 ratio and any aromatics. Close the lid and ensure the pressure valve is sealed. Cook them on high for 9-12 minutes. Let the pressure naturally release for 10 minutes before venting.

Slow cooker

Place the lentils in a slow cooker, adding aromatics and water at a 3:1 ratio. Cook them on high for 2-3 hours or low for 4-6 hours.

Tips for cooking lentils

• Test for doneness: Lentils should be tender but not mushy. Always taste-test a few before ending the cooking process.
• Acidic ingredients: Ingredients like tomatoes or lemon juice can increase cooking times for lentils. If you’re adding these, it’s best to do so when the lentils are nearly done.
• Cooking for salads vs. soups: If you’re preparing lentils for a salad, they should be on the firmer side. For soups or stews, a softer texture is ideal.

Flavor variations

• Herbs: Fresh or dried rosemary, thyme, and bay leaves will all elevate the flavor.
• Spices: Turmeric, cumin, or paprika can impart unique flavors to the final dish.
• Vegetables: Onion, garlic, and tomatoes can be sautéed and added toward the end of cooking for a richer base.

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