How to Cook Lentils Perfectly
I’ve put together the ultimate guide for cooking lentils for everything from hearty soups to flavorful salads! Learn how to adjust cooking time for different varieties, plus three ways to cook them: on the stove, in a pressure cooker (Instant Pot), and in a slow cooker. Cooking lentils is easy! My simple method for cooking lentils works with all varieties (you will need to adjust the cooking time, which I’ve given suggestions for below in our recipe). In addition, you will find how to cook them on the stove (my favorite method), using an Instant Pot, and in a slow cooker. To cook dried lentils, rinse them, add to a saucepan, and cover with a couple of inches of water (or broth). Then simmer until tender, drain, and serve or use in your favorite lentil recipes. Depending on the variety, you are looking at 15 to 45 minutes. For more basic cooking lessons, see our articles on how to cook chickpeas or how to cook black beans. Key Ingredients Our lentil recipe below works with all varieties shared here. I’ve detailed each variety so you can choose what’s best for you. Brown Lentils: Brown lentils are the most common type. Larger and flatter than other varieties, they have a versatile flavor. They become quite soft when cooked and, if cooked long enough, will break down somewhat. This makes them perfect for hearty soups, stews, purees, dips, and any recipe with a desired soft, almost mushy texture. These lentils are ideal for soups like our lemon turmeric lentil soup. Cook time: 20 to 30 minutes Texture when cooked: Soft, perfect for soups, dips, and spreads Cook time: 20 to 30 minutes Texture when cooked: Soft, perfect for soups, dips, and spreads Green Lentils or French Lentils (Lentilles du Puy): Unlike brown lentils, French lentils (sometimes called Lentilles du Puy) hold their shape after cooking thanks to their thicker skins. This makes them ideal for salads and dishes where you want the lentils to remain intact. They take slightly longer to cook than brown lentils. Green lentils are an excellent choice for dishes like our vegan meatballs. Cook time: 25 to 35 minutes Texture when cooked: Firm and intact, perfect for salads and side dishes Cook time: 25 to 35 minutes Texture when cooked: Firm and intact, perfect for salads and side dishes Red Lentils: Red lentils, which often turn a light orange when cooked, have a light, almost fragrant flavor. They are a favorite due to their quick cooking time. They are commonly used in Indian dishes like daal but can also be used as a substitute for brown or green lentils. Like brown and green lentils, red lentils break down quickly and become very soft, making them perfect for soups, sauces, daal, and spreads. Cook time: 15 to 20 minutes Texture when cooked: Soft, perfect for soups, dips, daal, and spreads Cook time: 15 to 20 minutes Texture when cooked: Soft, perfect for soups, dips, daal, and spreads Black Beluga Lentils: Black Beluga lentils are smaller than other varieties and have a rich flavor. Cook them for about 30 minutes for a firm texture, ideal for salads and dishes where you want them to hold their shape. For a softer texture suitable for soups, dips, and spreads, cook them for 45 minutes or more. Cook time: 30 minutes for firm, 45+ minutes for soft Texture when cooked: Firm or soft, depending on cook time Cook time: 30 minutes for firm, 45+ minutes for soft Texture when cooked: Firm or soft, depending on cook time How to Cook Lentils Perfectly PREP 5 mins COOK 30 mins TOTAL 35 mins PREP 5 mins COOK 30 mins TOTAL 35 mins We love lentils around here! They are one of our pantry heroes, cooking up quickly and easily. Cook times vary depending on the type of lentil, so be sure to check the recipe for recommended cooking times. I also recommend testing them occasionally to see how they are progressing. Makes 2 ½ cups You Will Need 1 cup (200g) lentils Water or broth, try chicken broth or veggie broth Salt, optional Bay leaf, optional Spring of thyme, optional Crushed garlic clove, optional Directions Cooking Lentils on a Stove 1Rinse the lentils with cool water, then quickly sort through them to remove any debris. 2Add the lentils to a medium saucepan and cover with water (or broth) by two inches. If using water or low-sodium broth, season the water with 1/2 teaspoon of fine sea salt. For more flavor, add a bay leaf, a spring of thyme, or a clove of gently smashed garlic to the cooking liquid. 3Bring the water to a boil, then reduce the heat to a low simmer. 4Cook, uncovered, until the lentils are tender. Check the lentils occasionally for texture, as they can go from tender to mushy quickly (unless you’re aiming for very soft lentils for dips or spreads). Suggested cook times: 20 to 30 minutes for brown or green lentils, 25 to 35 minutes for French lentils, 15 to 20 minutes for red lentils, and 30 to 45 minutes for black beluga lentils. 5Once the lentils are tender, drain any remaining liquid. Cooking Lentils on a Stove 1Rinse the lentils with cool water, then quickly sort through them to remove any debris. 2Add the lentils to a medium saucepan and cover with water (or broth) by two inches. If using water or low-sodium broth, season the water with 1/2 teaspoon of fine sea salt. For more flavor, add a bay leaf, a spring of thyme, or a clove of gently smashed garlic to the cooking liquid. 3Bring the water to a boil, then reduce the heat to a low simmer. 4Cook, uncovered, until the lentils are tender. Check the lentils occasionally for texture, as they can go from tender to mushy quickly (unless you’re aiming for very soft lentils for dips or spreads). Suggested cook times: 20 to 30 minutes for brown or green lentils, 25 to 35 minutes for French lentils, 15 to 20 minutes for red lentils, and 30 to 45 minutes for black beluga lentils. 5Once the lentils are tender, drain any remaining liquid. How to Cook Lentils in a Pressure Cooker 1Combine 1 cup of rinsed lentils and 2 cups of liquid (water or broth), optional aromatics, and salt (1/4 to 1/2 teaspoon). Seal the lid and cook for 6 to 10 minutes (I stick closer to 6 minutes), and then allow the cooker to naturally release for 10 minutes before manually releasing the pressure. If when you open the lid, the lentils need a bit more cooking, use the sauté function and simmer until the lentils are tender. How to Cook Lentils in a Pressure Cooker 1Combine 1 cup of rinsed lentils and 2 cups of liquid (water or broth), optional aromatics, and salt (1/4 to 1/2 teaspoon). Seal the lid and cook for 6 to 10 minutes (I stick closer to 6 minutes), and then allow the cooker to naturally release for 10 minutes before manually releasing the pressure. If when you open the lid, the lentils need a bit more cooking, use the sauté function and simmer until the lentils are tender. How to Cook Lentils in a Slow Cooker 1Add 1 cup of rinsed lentils to a slow cooker and cover with liquid by two to three inches (water or broth). Add optional aromatics and salt (1/4 to 1/2 teaspoon salt). Close the lid and cook on HIGH for 2 hours or LOW for 4 hours. Check the lentils every once in a while to see how they are progressing. Depending on the type of lentils you are cooking, you may need a bit more or less time than what’s suggested. How to Cook Lentils in a Slow Cooker 1Add 1 cup of rinsed lentils to a slow cooker and cover with liquid by two to three inches (water or broth). Add optional aromatics and salt (1/4 to 1/2 teaspoon salt). Close the lid and cook on HIGH for 2 hours or LOW for 4 hours. Check the lentils every once in a while to see how they are progressing. Depending on the type of lentils you are cooking, you may need a bit more or less time than what’s suggested. Adam and Joanne's Tips Storing: Cooked lentils should be stored in an airtight container and refrigerated or frozen. Refrigerate for up to 5 days and freeze for up to 3 months. Swap water for broth: Swapping water for vegetable or chicken broth infuses the lentils with a richer, savory flavor. Optional aromatics: Add fresh or dried herbs directly to the cooking liquid. Bay leaves (1 or 2), thyme and rosemary complement lentils beautifully. I also love tossing in a smashed garlic clove or half a small onion, as I do when cooking black beans from scratch. Serving lentils: After cooking and draining, toss the lentils with olive oil, fresh herbs, and a squeeze of fresh lemon juice. Or, try one of our delicious salad dressings, such as honey mustard dressing, Italian dressing, or balsamic vinaigrette. The nutrition facts provided below are estimates. Storing: Cooked lentils should be stored in an airtight container and refrigerated or frozen. Refrigerate for up to 5 days and freeze for up to 3 months. Swap water for broth: Swapping water for vegetable or chicken broth infuses the lentils with a richer, savory flavor. Optional aromatics: Add fresh or dried herbs directly to the cooking liquid. Bay leaves (1 or 2), thyme and rosemary complement lentils beautifully. I also love tossing in a smashed garlic clove or half a small onion, as I do when cooking black beans from scratch. Serving lentils: After cooking and draining, toss the lentils with olive oil, fresh herbs, and a squeeze of fresh lemon juice. Or, try one of our delicious salad dressings, such as honey mustard dressing, Italian dressing, or balsamic vinaigrette. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/2 cup / Calories 135 / Total Fat 0.4g / Saturated Fat 0.1g / Cholesterol 0mg / Sodium 234.9mg / Carbohydrate 24.3g / Dietary Fiber 4.1g / Total Sugars 0.8g / Protein 9.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us