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How to Properly Cook Lentils – the Easiest Methods

1. Useful and tasty facts about lentils
2. How to cook green lentils as a side dish
3. How to cook red lentils as a side dish
4. How to cook lentils in a multicooker
5. How to cook red lentils in a microwave
6. Tips and Tricks
7. FAQ
   1. Do I need to soak lentils before cooking?

How long do cooked lentils keep?

Are canned lentils as good as dried?

Useful and tasty facts about lentils

When planning to introduce lentils into your diet, familiarize yourself with this product — learn everything about the benefits and harms of the seeds, as well as their composition.

1. In stores you can find yellow, red, brown, green, and black lentils. The seeds of red and green varieties are most popular in our country.
2. Green lentils retain their shape when cooked, so they are used for preparing side dishes, added to soups and salads. They resemble a flat plate with a diameter of up to 9 mm. They are sold unpeeled — right with the shell. Leader in fiber content.
3. Red lentils (also known as "Egyptian") are rounded, with diameter about 3 mm. Their taste is more piquant than green seeds, they cook quickly, and if kept on the stove for a long time will turn into porridge. Perfect for purees and soups. Red lentils are rich in protein and iron.
4. It is a protein-rich product. In 100 grams of dry green lentils there are 24.3 grams of protein. In red seeds it is slightly less - 23.8 grams of protein.
5. It is a leader in vitamin B9 content — 100 g of dry grain contains 119.8% of the daily norm. Also contains good amounts of vitamins B1, B5, and B. Other vitamins are present in insignificant amounts.
6. The seeds are characterized by high content of iron, phosphorus, potassium, and calcium. Lentils contain sufficient amounts of copper, manganese, boron, iodine, zinc, and other elements.
7. In the composition of the seeds is the amino acid tryptophan, which is converted into serotonin in the body. This substance positively affects emotional state — reducing anxiety and enhancing mood.
8. A small portion of lentils can satisfy the body for the whole day. One of the most filling foods.
9. Lentils should be introduced carefully for people with intestinal and stomach diseases (for example, gastritis) as well as liver diseases. This grain takes a long time to digest in the body.

How to cook green lentils as a side dish

Cooking green lentils in a pot is not as difficult as novice cooks think. You will need a large pot with a thick bottom, water, spices, and seeds for cooking.

Step-by-step instructions:

1. Sort the seeds and wash them thoroughly in a bowl of water until the liquid becomes clear. Change the water several times.
2. Pour cold water into the pot, following the ratio of 1:2 (grains/water).
3. Cover the pot with a tight lid and transfer to the turned on burner.
4. When the water boils, reduce the heat. Add green lentils to the pot. Stir with a spoon.
5. Cook on medium heat until ready. Do not open the lid completely; leave a small gap for steam to escape.
6. Occasionally stir the legumes with a spoon so they do not stick to the walls.
7. Cook the green lentils for at least 30 minutes. Time should be counted from the moment the water boils again after the grains are added.
8. Ten minutes before the cooking time is up, salt the water. There is no need to do this earlier; lentils are cooked in unsalted water.
9. If the time has not elapsed but the water has already boiled away, add a little boiling water to the pot.
10. Transfer the cooked grains to a colander and gently stir, trying not to damage the seeds.
11. Return the lentils to the pot, add a piece of butter, and let sit for 10 minutes.
12. Serve the dish on plates as a side dish to meat dishes.

Good to know. Is regular green lentils getting boring? During cooking add spices: sage, clove, bay leaf, or some exotic seasoning.

How to cook red lentils as a side dish

Red lentils are great with stewed or fried fish, cutlets, pork, and chicken. It is a versatile and appetizing side dish. Many believe that cooking legumes is tedious and lengthy. In fact, it cooks quickly, soaking beforehand is not required, and the cooking process itself is not complicated.

To prepare a tasty side dish you will need:

• red lentils – 1 cup;
• clean drinking water – 2 cups;
• table salt – 1 teaspoon.

Cooking process:

1. Pour the lentils with water and stir. If the liquid is cloudy, drain it and pour in clean drinking water. Stir again. Change the water several times until clear.
2. Transfer the lentils to a large pot (volume no less than 3 liters), pour in filtered cold water trying to maintain a ratio of 1:2.
3. Heat the water over high heat to boiling and add salt. Stir constantly with a spoon, otherwise the grains will stick to the pot.
4. As soon as you notice the first signs of boiling, reduce the heat to medium. All cereals should be boiled on medium or minimum heat. At high boiling, foam forms which often spills out of the pot onto the stove.
5. Keep an eye on the boiling process. If the water is not bubbling, slightly increase the stove heat.
6. If you notice white foam on the surface of the water, remove it with a regular spoon.
7. Continue cooking the red lentils, staying close to the stove. The cooking time is 25 minutes. After this time taste the grains and determine readiness yourself. Cooked lentils are soft inside, the shell is practically unnoticeable.
8. Remove the pot from the stove and stir the side dish well with a long spoon. Taste the dish — if necessary, season with salt or pepper.
9. The finished side dish resembles porridge or thick puree. It is served fresh. If the dish sits in the refrigerator overnight, it will lose its special charm.

How to cook lentils in a multicooker

Cooking legume grains in a multicooker is simple and quick, and the finished dish is rich, aromatic, and very hearty. Let’s try to make some original dish, with the addition of vegetables and spices.

Ingredients:

• green lentils – 1 cup;
• large carrot – 1 piece;
• drinking water – 2 cups;
• sunflower oil – 1 tablespoon;
• garlic – 1 large clove;
• table salt – to taste.

Preparation:

1. Measure the required amount of lentils and water using a measuring cup. Follow the proportions strictly.
2. Thoroughly wash the vegetables, peel them, and chop — grate the carrot on a coarse grater, finely chop the garlic.
3. Prepare the multicooker bowl — rinse well inside and dry it.
4. Pour sunflower oil (refined) or olive oil into the bowl. Add the chopped carrot and garlic and fry for 10 minutes, selecting "Frying" mode. Periodically open the lid slightly and stir the saute with a wooden spoon.
5. At this stage, add the remaining ingredients to the carrot — lentils, salt, and water. Choose the mode "Porridge" or "Buckwheat" from the list and set the time — 35 minutes. If you do not have such a mode, select "Grains" and set the cooking time to 30 minutes.
6. After the sound signal, slightly open the multicooker lid and taste the dish. If the lentils are bland, add a little salt. Check — the grains should be soft inside.
7. The bowl with the finished dish can be removed and served in portions on plates. Lentils in a multicooker turn out tasty, soft, with a rich garlic aroma.

How to cook red lentils in a microwave

Tips and Tricks

Tip 1. Always sort lentils before cooking to remove small stones. Lentils, like most legumes, occasionally contain small pebbles from the field that can crack teeth. Spread the lentils on a light-colored surface and inspect for foreign objects. The 2-minute sorting step prevents painful dental emergencies. Some packages are pre-cleaned but always check; quality assurance varies by brand.

Tip 2. Match lentil variety to dish type. Green lentils hold shape and work for salads and side dishes; red lentils break down and work for soups and purees. Using the wrong variety produces predictable disappointments. The same matching principle applies to many grain choices including other lentil preparations and various legume cooking methods.

Tip 3. Salt at the end of cooking, not the beginning. Salt added too early can toughen lentil skins and prevent them from cooking through properly. Add salt during the last 10 minutes of cooking for the most reliable results. The same end-salting principle elevates many legume cooking projects across many cuisines and varieties.

Tip 4. Add aromatics for dramatically better flavor. Bay leaf, garlic, onion, carrot, celery, and herbs all add depth to plain boiled lentils. The aromatics can be added at the start of cooking or sauteed first then added. Pair finished lentils with crusty homemade bread for a complete simple meal that proves humble ingredients can produce satisfying results.

FAQ

Do I need to soak lentils before cooking?

Unlike beans, lentils do not require pre-soaking. They cook in 25-45 minutes from raw without any preparation beyond sorting and rinsing. This convenience is one of the major advantages of lentils over other legumes. If you want, soaking for 30 minutes can reduce cooking time slightly and improve digestibility, but it is genuinely optional unlike with chickpeas or kidney beans.

How long do cooked lentils keep?

Stored covered in the refrigerator, cooked lentils keep for 5-7 days. The flavor often improves overnight as components meld. Lentils freeze beautifully for up to 6 months — portion into containers before freezing for grab-and-thaw convenience. Reheat gently in a covered pan with a splash of water or broth to restore moisture. Excellent meal-prep staple for busy weeks.

Are canned lentils as good as dried?

Convenient but slightly inferior. Canned lentils are pre-cooked and need only heating; dried lentils have better texture and flavor but require longer preparation. Canned versions work fine in soups and stews where exact texture matters less. For salads and pristine side dishes, dried-and-cooked produces noticeably better results worth the extra time.

What protein dishes pair well with lentils?

Roasted chicken, grilled lamb, baked fish, sausages, pork chops, or any roasted meat pairs beautifully. Vegetarian options include mushroom dishes, tofu, tempeh, or grilled halloumi cheese. The mild earthy lentils accept many flavor companions. Mediterranean and Middle Eastern cuisines particularly excel at lentil pairings — explore those traditions for inspiration.