How to Cook Red Lentils
Red lentils cook rapidly and lose their shape, turning into a thick, porridge-like texture that works best for soups, dals, or purees. To cook them, rinse until the water runs clear, simmer in three parts liquid to one part lentils for about 15 minutes, and season only after they have softened to ensure they don't toughen prematurely.
Watch the pot closely; they go from firm to mush in seconds.
Red lentils have no skins, meaning they disintegrate quickly. Avoid boiling them at a high rolling boil, as this creates too much foam and can cause the bottom of the pot to scorch.
- fine-mesh strainer
- heavy-bottomed saucepan
- wooden spoon
What goes in.
- 1 cupsplit red lentils
- 3 cupswater or vegetable stock
- 1/2 tspfine sea salt
Clear the starch
Always rinse lentils in a fine-mesh sieve under cold running water until the runoff is perfectly clear. This prevents the finished dish from becoming overly gummy or excessively foamy while simmering.
The method.
Rinse the lentils
Place the lentils in your strainer and run cold water over them, agitating with your fingers until the water clears.
Bring to a simmer
Combine the lentils and liquid in the saucepan over medium-high heat. Bring just to a boil, then immediately turn the heat down to low.
Skim the surface
Use a spoon to lift off any white, bubbly foam that rises to the top during the first few minutes of heating.
Cook gently
Partially cover the pot and simmer for 12 to 15 minutes. Stir occasionally to ensure they are not sticking to the bottom.
Finish
Once the lentils have absorbed most of the liquid and appear creamy, remove from heat and stir in the salt.
Other turns to take.
Spiced Dhal
Bloom mustard seeds and turmeric in hot oil before adding the lentils to the water.
Coconut Base
Replace one cup of water with canned coconut milk for a richer, heavier final texture.
When it doesn't go to plan.
Do not add salt at the beginning, as it can toughen the outer layer of the lentil before it has a chance to soften.
If you want to keep them slightly intact for a salad, cook them for only 8 minutes and drain immediately.
Add a small splash of acid like lemon juice or vinegar right at the end to brighten the final flavor.
The ones that keep coming up.
Why are my lentils turning into a paste?
Red lentils are designed to break down. If you want individual, firm lentils, switch to green or French Puy lentils.
Can I cook these in a slow cooker?
They will likely turn into a soup consistency very quickly. Stovetop is more reliable for controlling the texture.
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