Rinse, simmer, and serve — it’s just that easy to whip up a pot of hearty lentils. Learn how to cook your favorite variety with our easy guide.
By Heather Baird
Lentils belong to the legume family, just like beans and peas. They are sold dried, in an array of colors and sizes. Brown, green, and black lentils are sold whole, and retain their shape after cooking, which makes them perfect to add to soups and salads. Yellow, and red lentils are delicious, but they cook much quicker than whole varieties because they are split and do not have a seed jacket. They are not usually prepared by themselves because they break down quickly, and are better used for sauces and as a thickener for soups and stews. Use whole lentils for this cooking technique.
One of the great things about dried lentils is that they don’t require soaking like other legumes. That means it takes less time and effort to use them in your cooking. First, give 1 cup of dry lentils a look to make sure there aren’t any sticks and stones in them from the field, and then give them a rinse under running tap water. When the water runs clear, place them in a medium saucepan.
For this cooking technique, you’ll need 2 cups of liquid to start with for cooking 1 cup of lentils. Water is the usual cooking medium, however, if you’re making a savory dish, low sodium (or no sodium) chicken broth or vegetable broth can be used instead. Since lentils have a mild taste, using broth as the cooking liquid will add depth of flavor.
Add even more flavor by cooking the lentils with aromatics. Garlic, bay leaves, herb stems, and other spices can be added just before the cooking begins. (Note: Hold off on adding salt until the end of cooking.) Stir them in and then turn the heat on to medium-high.
When the pot begins to simmer, turn the heat down until the water is bubbling very slowly but continuously. Cook whole lentils (green, brown, and black) uncovered for 20-30 minutes, adding more water or broth as it cooks off. The liquid should barely cover the lentils. You will need up to 1 ½ cups of additional water or broth for cooking.
Whole lentils are done when they are bite-tender. The gentle simmer cooking method will ensure the skins stay on the lentils. The texture will have a slight bite from the seed jacket, with a creamy interior, which is the hallmark of perfectly cooked lentils.
Place the lentils in a sieve to drain away excess water or broth. The water may look muddy or brown — this is normal. Also remove aromatics, such as bay leave or herb stems. Return the lentils to the cooking pot.
Salt the cooked lentils to taste. The amount of salt will vary depending on whether or not you used broth as your cooking liquid. For lentils cooked in plain water, add ¼ teaspoon fine grain sea salt.
To serve, drizzle lentils with olive oil, lemon juice, fresh herbs, or add them to salads and soups.
