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How to Properly Cook Lentils – the Easiest Methods
Instructions
I rinse the lentils several times in cold water until it runs completely clear. I sort them on a white plate and remove any stray pebbles and dark grains – loose lentils often contain bits of debris. A single pebble can crack a tooth, so do not skip this check even for good-quality packaged lentils.
I cover the rinsed lentils with cold water in a 1:2 ratio (2 cups of water per 1 cup of pulses) in a heavy-bottomed pot. Cold water gives a gradual, even heating of all the grains, so they cook uniformly. A heavy bottom prevents the pulses from scorching during cooking.
I bring it to the boil over medium heat for 7–10 minutes without a lid. Be sure to skim off the first foam (the protein released from the pulses) with a slotted spoon – without this the broth will be cloudy. This foam is typical of all pulses and is regarded as an “impurity” that is customarily removed.
I reduce the heat to the lowest setting and cook with the lid slightly ajar. A partly open lid lets the excess steam escape and stops the water from boiling over the edge during a vigorous boil. The cooking time depends strictly on the type of lentil:
I salt the lentils 5–10 minutes before they are fully done. This is the key moment of the recipe: salt added at the start of cooking makes the skin of the pulses “leathery”, and the lentils stay tough no matter how long you cook them. At the end, the salt is quickly absorbed into the already soft grains and gives the right flavour.
I drain off any remaining water through a colander if there is any left. With the correct 1:2 ratio, no water is left by the end of cooking – it is all absorbed into the pulses. If any liquid does remain, it may be a “bean broth” – you can keep it to use as a base for soups.
I add the butter, stir, and let it stand under the lid for 10 minutes to “steam through” and soak up the butter. During this time the butter spreads evenly, and the pulses become more tender and fragrant. Without this final pause the lentils can be slightly dry.
The lentils are ready! I serve them as a side dish with fried meat, baked fish, or as a dish in their own right with sauteed onion and carrot. You can garnish with fresh herbs (parsley, coriander) and a drop of olive oil – a classic of Mediterranean cuisine.
Tips
- 1
Green lentils hold their shape best – use them for salads and side dishes where the texture of individual grains matters.
- 2
Red lentils cook down quickly – they are ideal for pureed soups, hummus and baby food.
- 3
Do not salt at the start of cooking – salt makes pulses hard. I cook boiled beans on a similar principle.
- 4
Add a bay leaf, garlic, a piece of ginger, or spices (coriander, cumin) for a vivid aroma in the finished dish.
Other ways to cook lentils
- In a multicooker: the “Porridge” or “Buckwheat” mode, 35 minutes with the addition of stewed vegetables;
- In a microwave: red lentils only, 7 minutes at maximum power;
- Red lentils for a puree: cook for 25 minutes and mash with a fork or blender until smooth;
- Black “beluga”: cook for 20 minutes for a premium salad with goat’s cheese.
FAQ
Do I need to soak lentils before cooking? +
No, lentils do not need soaking, unlike red kidney beans, peas or chickpeas. This is their main advantage – they are cooked straight after rinsing. Soaking for 1–2 hours can shorten the cooking time by 5–10 minutes, but it will not make a significant difference to the result. If you are planning long storage or dishes for sensitive digestion, soaking will help wash out some of the phytic acid and make the lentils easier to digest. Red lentils never need soaking.
Why did my lentils turn out tough and undercooked? +
The main reason is salting at the start of cooking. Salt seals the skin of the pulses and they do not absorb water. Another cause may be very old lentils (more than a year old) – these will no longer cook properly, so throw them out and buy fresh ones. Hard water with a high mineral content can also make the pulses firm – use filtered or bottled water. Some varieties of lentil (Puy) are naturally firmer and need more time.
How long do cooked lentils keep? +
In the refrigerator in a tightly closed container – up to 5 days without loss of quality. On the second day the lentils become even tastier as they soak up their own “broth”. In the freezer in airtight portioned containers – up to 3 months without loss of flavour or texture. It is convenient to freeze them in small portions to add to soups. Cooked lentils can be used in salads, mixed with rice, or made into patties with vegetables.
What is the best thing to serve lentils with? +
Classically as a side dish with meat (pork, beef, lamb) and fish (salmon, sea bream). In Mediterranean cuisine – with grilled vegetables, olive oil, garlic and lemon juice. In Indian cuisine – with spices (coriander, turmeric, ginger) as a “dal”. In Russian cuisine – with sauteed onion and lard. A lentil salad with goat’s cheese and beetroot is a modern restaurant presentation. Pureed lentil soup with caraway and cream is a classic of European cuisine.
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