Cooking Dried Lentils
Lentils are the most forgiving legume in your pantry. Treat them like pasta, boiling them in plenty of liquid until they reach the texture you need for your dish.
Sort before you rinse
Spread the dried lentils out on a light-colored plate or tray to scan for small stones or debris before putting them in a strainer.
- Fine-mesh sieve
- Medium saucepan with a lid
- Wooden spoon
What goes in.
- 1 cupdried brown or green lentils
- 3 cupswater, vegetable broth, or chicken stock
- 1/2 tspkosher salt
Control the agitation
Keep the water at a gentle simmer rather than a rolling boil. Intense boiling causes the skins to burst and turns the lentils into mush.
The method.
Rinse
Place the lentils in a fine-mesh sieve and run cold water over them until the water underneath runs clear.
Combine
Add the lentils and the cooking liquid to your saucepan. Bring to a boil over medium-high heat.
Simmer
Once boiling, reduce the heat to low. Cover the pan partially and let them simmer quietly. Check at the 20-minute mark for texture.
Drain and Season
If there is excess liquid once the lentils are tender, drain it off. Stir in the salt only after the lentils are cooked to keep the skins from toughening.
Other turns to take.
Aromatic Base
Add a smashed clove of garlic, a bay leaf, or a strip of lemon zest to the cooking liquid for subtle depth.
Red Lentils
Red lentils break down significantly faster than brown or green varieties. Check them at 10 to 12 minutes as they are best suited for thickening soups.
When it doesn't go to plan.
Acid brightens the final dish; stir in a squeeze of fresh lemon juice or a splash of red wine vinegar just before serving.
Do not add salt at the start of cooking, as it can keep the lentils from softening properly.
If you plan to use the lentils in a cold salad, drain them and spread them on a sheet pan to cool quickly so they stay firm.
The ones that keep coming up.
How do I know which lentils to use?
Use brown or green lentils if you want them to hold their shape in salads or side dishes. Use red lentils if you want them to dissolve into a thick stew or curry.
Can I cook them in something other than water?
Yes. Using a flavorful broth or stock infuses the lentils with more character than plain water.
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