How to Cook Lentils
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Lentils are rich in nutrients and make for nutrient-dense meals. These legumes can be a bit intimidating to cook, but in fact they’re pretty easy to prepare. Learning How to Cook Lentils is an essential part of cooking that will allow you to enjoy these delicious and nutritious legumes anytime you’d like to!
How to Cook Lentils
Lentils are one of my favorite foods ever! Growing up my grandmother would cook them very regularly so it became a staple for me and a food I regularly ate. Lentils are super versatile and surprisingly simple to cook. These tiny pearl shaped legumes are rich in protein, fiber and minerals. Making any meal nutrient-dense and super healthy. Lentils are so delicious and just by adding a few spices and aromatics they become epic and super flavorful!
Ingredients needed to cook Lentils:
Basic Ingredients:
- Dry Lentils– Dried green lentils is what I use.
- Broth– Broth adds more flavor. You can use any kind of broth such as vegetable, chicken, or beef.
- Water– To dilute the broth.
- Pink Sea Salt– To elevate the flavors.
For More Flavor:
- Aromatics– Yellow onions, garlic, carrots, and celery.
- Spices– Pink sea salt, black pepper, cumin, ground turmeric, paprika.
- Herbs– Fresh parsley, oregano, thyme, bay leaf.
Equipment needed to Cook Lentils:
- Large Mixing Bowl– To soak lentils overnight.
- Cutting Board– To prep aromatics and other ingredients (if using)
- Cutting Knife– For prepping ingredients (if using)
- Medium Saucepan– For cooking lentils in.
How to Cook Lentils:
- Step 1– Place lentils in a large mixing bowl and fill up with enough water to fully cover them. Place saran wrap or any cover over bowl and let lentils soak overnight. The next morning, drain and rinse lentils.
- Step 2– If using (if not using skip to last step), thinly dice carrots and onion, slice celery, mince garlic, and chop parsley. Place a medium saucepan on stovetop and drizzle with extra virgin olive oil. Turn heat to medium-high brining oil to a heat.
- Step 3– Start by tossing diced onion and sauté for 2 minutes until it starts to soften and becomes translucent. Toss in carrots and celery and continue to sauté. Sprinkle in the following spices; salt, black pepper, ground turmeric, cumin, paprika, oregano and thyme. Stir making sure aromatics are well coated with spices. Pour in broth and water giving it a stir making sure nothing is sticking to the bottom of the pot.
- Step 4– Turn heat up to high and bring to a boil. Once everything is boiling, stir in lentils. Add bay leaf and allow lentils to boil for 8 minutes. Bring heat down to low, add in garlic and parsley, and give lentils a good stir. Cover sauce pan and allow to simmer for 10 minutes on low heat. Remove lentils from heat, give them a stir once again and leave them covered for another 10 minutes so that they can soak up some more of the liquid.
- Step 5– Serve lentils immediately or allow them to completely cool-off uncovered. Keep refrigerated for up to 5 days or freeze for up to 3 months.
- Step 6– If you are not adding any extra aromatics or spices and want to keep them simple, simply pour broth and water into sauce pan and add salt. Bring to a boil on high heat and add lentils that have been soaked overnight, drained and rinsed. Boil for 8 minutes on high heat. Bring heat down to low, cover lentils and simmer for 10 minutes. Remove from stovetop, stir lentils and allow them to sit covered for 10 minutes. You can drain any excess liquid if you’d like.
Tips on How To Cook Lentils:
- Soak lentils overnight–This will help reduce the cooking time it takes to cook the lentils.
- Rinse the lentils to get rid of any excess dust, stones, and debris– Soaking lentils overnight and rinsing them will also make lentils easier to digest.
- If you’re making these lentils to have as is– it is highly recommended to add all the spices and aromatics mentioned above to add more flavor to them.
- If you’re cooking lentils to add to a recipe that calls for cooked lentils– just use the basic ingredients like broth, water and salt.
- Prefer lentils with less liquid?- after they are done simmering simply uncover them and turn heat back to high and allow them to simmer until more liquid has been soaked up.
- Making these lentils as meal prep and are refrigerating them or freezing?- You will want to leave most of the liquid in. More liquid will dry up as they sit in the fridge and it will help them stay fresh when freezing and thawing.
- If you are not adding any extra aromatics or spices and want to keep them simple– Simply pour broth and water into sauce pan and add salt. Bring to a boil on high heat and add lentils that have been soaked overnight, drained and rinsed. Boil for 8 minutes on high heat. Bring heat down to low, cover lentils and simmer for 10 minutes. Remove from stovetop, stir lentils and allow them to sit covered for 10 minutes. You can drain any excess liquid if you’d like.
How to serve Lentils:
Lentils are super versatile and can be served in many ways. I love making a good lentil soup with cooked lentils. You can also serve cooked lentils with:
- Cauliflower Rice
- Quinoa
- Rice
- Avocado
- Turkey Burgers
- Roasted Whole Chicken
- Air Fryer Brussels Sprouts
- Oven Roasted Yukon Gold Potatoes
- Air Fryer Sweet Potato Home Fries
- Garlic Butter Sautéed Mushrooms
- Grilled Summer Veggies
Varieties of Lentils:
There are many different varieties of lentils. These are some of the most common ones I frequently use:
- Green Lentils– Similar to brown lentils but with thicker skin. This helps green lentils keep their shape as they cook. It also makes them take a longer time to cook. Green lentils have a slight peppery taste.
- Brown Lentils– These are the most common and easy to find. They are slightly smaller compared to other lentils and a bit firmer. Brown lentils are great at holding their shape as they cook. They have a mild earthy flavor and are very versatile.
- Red Lentils– Often come split which allows them to cook fast. They have a sweeter taste and cook down and soften to the point of a puree. Making them excellent to make soups.
- Le Puy (French Green Lentils)– Similar to green lentils and with a slight green hue. French green lentils have a firmer texture and are great at holding their shape as they cook.
- Black Lentils (Beluga Lentils)– They are said to be the healthiest of all the kinds of lentils. They are high in dietary fiber, and a high amount of protein, plus high levels of calcium, potassium, and iron. Black lentils have a rich earthy taste and hold their shape.
How to Cook Lentils FAQ’s:
What are Lentils?
Lentils are tiny pearls that pack a number of nutrients. These legumes are rich in protein, fiber and minerals. They can seem very intimidating to cook, however they are surprisingly easy to prepare. Lentils make for nutrient-dense wholesome meals. Lentils are a super healthy and versatile food that should be a staple in everyone’s pantry.
Do lentils need to be soaked?
Lentils are so small that they don’t particularly need to be soaked overnight. With that being said, I always choose to soak my lentils. This step reduces the time it takes for lentils to cook through. You also want to rinse your lentils to make sure you get rid of any excess dust, stones and debris. Soaking and rinsing lentils also makes them easier to digest.
How healthy are lentils for you?
Lentils are extremely healthy and a very inexpensive way to get a lot of nutrients in. Lentils are a great source of B vitamins, magnesium, zinc, and potassium. They are also incredibly rich in protein, which makes them an excellent alternative to meat.
Are lentils a protein or carb?
Lentils are considered a protein. A 1/2 cup of cooked lentils, can contain 12 grams of protein.
Are lentils good or bad for gut?
Overall lentils are great for your gut health. In addition to protein and other essential nutrients, lentils are a great source of fiber. Which promotes a healthy digestive system and fuels a healthy gut.
How do you prevent them from going mushy?
Cook them on low. Once lentils come to a simmer, turn the heat down to the lowest your stove can go. Switch to a smaller burner if you have to. Simmering lentils on too high of a heat can easily overcook lentils. Which is what leads to mushy lentils.
What Is the Ratio of Lentils to Water?
For every 1 cup of lentils, you’ll want 2 cups of water or broth.
Meal Prepping it:
Lentils are extremely rich in nutrients and make for nutrient-dense wholesome meals. Personally, I love eating them as is over some rice, cauliflower rice or quinoa. They are also exceptional for meal prep. You can cook them ahead and serve for quick yet healthy lunches or dinners. You can also make them ahead and use them in other recipes. Prep and keep in an airtight container refrigerated for up to 3-4 days.
How to store Lentils:
Place cooked lentils in an airtight container to preserve their freshness. You will want to leave most of the liquid in as they are cooking. More liquid will dry up as they sit in the fridge and it will help them stay fresh. Keep lentils refrigerated for up to 3-4 days.
Can you freeze Lentils?
Lentils freeze great! Which is another good point for meal prepping them. Once lentils are cooked, allow them to completely cool-off. Make sure you leave the pan or container uncovered to not build up any extra moisture. Place lentils in a freezer safe container and freeze for up to 3 months. Thaw-out in the fridge and place back in a saucepan to reheat. Be sure to leave as much liquid as possible in the lentils when you freeze them. This will help them stay fresh once thawed-out and reheated.
Did you like this Lentils recipe? You may also like these other “How To” recipes:
- How to Perfectly Boil Eggs
- How to Cook Quinoa
- Easy Flavorful Shredded Chicken
- How to Make Cauliflower Rice
- How to Make Spaghetti Squash Noodles
- Homemade Beef Bone Broth
- How to Cook Corn on the Cob
How to Cook Lentils
Ingredients
To Cook Lentils:
- 1 cup dry lentils
- 1 tsp pink sea salt
- 2 cups broth
- 1 cup water
To Add Flavor (optional):
- 1 yellow onion
- 1 large carrot
- 1 celery rib
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 5 cloves of garlic
- 2 tbsp fresh parsley
- 1 tbsp extra virgin olive oil
Instructions
Place lentils in a large mixing bowl and fill up with enough water to fully cover them. Place saran wrap or any cover over bowl and let lentils soak overnight. The next morning, drain and rinse lentils thoroughly.
If using (if not using skip to last step), thinly dice carrots and onion, slice celery, mince garlic, and chop parsley. Place a medium saucepan on stovetop and drizzle with extra virgin olive oil. Turn heat to medium-high brining oil to a heat.
Start by tossing diced onion and sauté for 2 minutes until it starts to soften and becomes translucent. Toss in carrots and celery and continue to sauté. Sprinkle in the following spices; salt, black pepper, ground turmeric, cumin, paprika, oregano and thyme. Stir making sure aromatics are well coated with spices. Pour in broth and water giving it a stir making sure nothing is sticking to the bottom of the pot.
Turn heat up to high and bring to a boil. Once everything is boiling, stir in lentils. Add bay leaf and allow lentils to boil for 8 minutes. Bring heat down to low, add in garlic and parsley, and give lentils a good stir. Cover sauce pan and allow to simmer for 10 minutes on low heat. Remove lentils from heat, give them a stir once again and leave them covered for another 10 minutes so that they can soak up some more of the liquid.
Serve lentils immediately or allow them to completely cool-off uncovered. Keep refrigerated for up to 5 days or freeze for up to 3 months.
- If you are not adding any extra aromatics or spices and want to keep them simple, simply pour broth and water into sauce pan and add salt. Bring to a boil on high heat and add lentils that have been soaked overnight, drained and rinsed. Boil for 8 minutes on high heat. Bring heat down to low, cover lentils and simmer for 10 minutes. Remove from stovetop, stir lentils and allow them to sit covered for 10 minutes. You can drain any excess liquid if you’d like.
Recipe Notes
Tips on How To Cook Lentils:
- Soak lentils overnight–This will help reduce the cooking time it takes to cook the lentils.
- Rinse the lentils to get rid of any excess dust, stones, and debris– Soaking lentils overnight and rinsing them will also make lentils easier to digest.
- If you’re making these lentils to have as is– it is highly recommended to add all the spices and aromatics mentioned above to add more flavor to them.
- If you’re cooking lentils to add to a recipe that calls for cooked lentils– just use the basic ingredients like broth, water and salt.
- Prefer lentils with less liquid?- after they are done simmering simply uncover them and turn heat back to high and allow them to simmer until more liquid has been soaked up.
- Making these lentils as meal prep and are refrigerating them or freezing?- You will want to leave most of the liquid in. More liquid will dry up as they sit in the fridge and it will help them stay fresh when freezing and thawing.
- If you are not adding any extra aromatics or spices and want to keep them simple– Simply pour broth and water into sauce pan and add salt. Bring to a boil on high heat and add lentils that have been soaked overnight, drained and rinsed. Boil for 8 minutes on high heat. Bring heat down to low, cover lentils and simmer for 10 minutes. Remove from stovetop, stir lentils and allow them to sit covered for 10 minutes. You can drain any excess liquid if you’d like.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on April 21, 2021.
