Learn how to cook lentils perfectly every time with tons of flavour! These tips and tricks will keep all your lentils from getting mushy for soups, salads, and side dishes.
Add lentils and water to sauce pan over medium heat. Ensure water is covering lentils. Bring to a rumbling simmer, then lower heat to a regular simmer.
Let lentils cook for around 20 to 30 minutes (see time variations below), or until soft and chewy but still firm. If water level drops below lentils before they're cooked, add a little more liquid. Lentil Cooking Times per Variation: Red/Orange/Yellow Split Lentils: 15-20 minutesBrown and Green Lentils: 25-30 minutesBlack Lentils: 20-25 minutesFrench Lentils: 25-30 minutes
When finished, add salt to taste and season lentils.
Notes
Before you cook lentils, it’s important to run your fingers through them and look to check for any small stones — AKA “sorting your lentils." Yes, I've found a small stone before! Remove any other debris, then give them a quick rinse in a sieve or fine mesh strainer.
Different Kinds of Lentils (and Varying Cook Times)
There are actually four kinds of lentils! The cook time often varies for each lentil, so be sure to watch them based on the type. Here they are below.
Red/Orange/Yellow Split Lentils –
Orange/Yellow Split/Red Lentils are the “softest” kind of lentils and take the quickest to cook, about 15 to 20 minutes. They’re lovely in dahls and soups! Somethings they disintegrate completely!
Brown Lentils & Green Lentils –
Brown and green lentils are the most similar kinds! They have a nice shape/purpose that’s why they’re preferred for dishes like vegan meatloaf and stews. Also great for like burgers, sandwiches, taco fillings. They take about 25 to 30 minutes to cook! If they’re overlooked they can get mushy.
Black Lentils –
Black lentils are amazing and not as commonly found. They take about 20 to 25 minutes. I had it in an Indian Dahl in London (check out my what to eat in London guide to check out the restaurant) once and it’s the best I’ve ever had!
French Lentils –
They’re like blue green! I haven’t used these personally yet, but will one day! They keep their shape the MOST so best in salads. Also would be great in like shepherd’s pie! Usually when a recipe calls for one type, the only real substitute you can do is green for brown and brown for green. Otherwise you may end up with red lentils gone too soft, or too tough! These cook for about 25 to 30 minutes.TIPS & FAQKeep them moist. If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook.Skip the soak. Lentils definitely don't need any soaking before they're cooked. Save time and skip the soaking! You do want to rinse them briefly and check them for stones or debris, though.Season at the end. Nothing is worse than overly salty lentils, quinoa, or rice. I don't use any seasonings, including salt, until they're done cooking so I can taste as I go.Add any flavour! Lentils have a great earthy flavour, but they can take on any flavours you want! Try cooking them in veggie or mushroom broth. Or, add some carrots, onions, garlic, celery, or herbs to the pot!Lentils can also be cooked in vegetable broth.