How to Cook Lentils Perfectly
- PREP 5min
- COOK 30min
- TOTAL 35min
We love lentils around here! They are one of our pantry heroes, cooking up quickly and easily. Cook times vary depending on the type of lentil, so be sure to check the recipe for recommended cooking times. I also recommend testing them occasionally to see how they are progressing.
You Will Need
1 cup (200g) lentils
Water or broth, try chicken broth or veggie broth
Salt, optional
Bay leaf, optional
Spring of thyme, optional
Crushed garlic clove, optional
Directions
Cooking Lentils on a Stove
Rinse the lentils with cool water, then quickly sort through them to remove any debris.
Add the lentils to a medium saucepan and cover with water (or broth) by two inches. If using water or low-sodium broth, season the water with 1/2 teaspoon of fine sea salt. For more flavor, add a bay leaf, a spring of thyme, or a clove of gently smashed garlic to the cooking liquid.
Bring the water to a boil, then reduce the heat to a low simmer.
Cook, uncovered, until the lentils are tender. Check the lentils occasionally for texture, as they can go from tender to mushy quickly (unless you’re aiming for very soft lentils for dips or spreads). Suggested cook times: 20 to 30 minutes for brown or green lentils, 25 to 35 minutes for French lentils, 15 to 20 minutes for red lentils, and 30 to 45 minutes for black beluga lentils.
Once the lentils are tender, drain any remaining liquid.
How to Cook Lentils in a Pressure Cooker
Combine 1 cup of rinsed lentils and 2 cups of liquid (water or broth), optional aromatics, and salt (1/4 to 1/2 teaspoon). Seal the lid and cook for 6 to 10 minutes (I stick closer to 6 minutes), and then allow the cooker to naturally release for 10 minutes before manually releasing the pressure. If when you open the lid, the lentils need a bit more cooking, use the sauté function and simmer until the lentils are tender.
How to Cook Lentils in a Slow Cooker
Add 1 cup of rinsed lentils to a slow cooker and cover with liquid by two to three inches (water or broth). Add optional aromatics and salt (1/4 to 1/2 teaspoon salt). Close the lid and cook on HIGH for 2 hours or LOW for 4 hours. Check the lentils every once in a while to see how they are progressing. Depending on the type of lentils you are cooking, you may need a bit more or less time than what’s suggested.
Adam and Joanne's Tips
- Storing: Cooked lentils should be stored in an airtight container and refrigerated or frozen. Refrigerate for up to 5 days and freeze for up to 3 months.
- Swap water for broth: Swapping water for vegetable or chicken broth infuses the lentils with a richer, savory flavor.
- Optional aromatics: Add fresh or dried herbs directly to the cooking liquid. Bay leaves (1 or 2), thyme and rosemary complement lentils beautifully. I also love tossing in a smashed garlic clove or half a small onion, as I do when cooking black beans from scratch.
- Serving lentils: After cooking and draining, toss the lentils with olive oil, fresh herbs, and a squeeze of fresh lemon juice. Or, try one of our delicious salad dressings, such as honey mustard dressing, Italian dressing, or balsamic vinaigrette.
- The nutrition facts provided below are estimates.