How to Cook Lentils Perfectly Every Time (No Soaking Required)

Your complete guide to Cooking Lentils! Learn how to cook any color—brown, green, black, French, or red—perfectly every time, so you can enjoy these delicious, nutritious powerhouses in recipes, salads, bowls, and more.

If I were to make a list of my top 10 most versatile and budget-friendly vegan ingredients, lentils would be near the top. They’re delicious, easy to cook, pair well with so many flavors, and are wholesome and nutritious.

Honestly, I’m not sure where I’d be without them. I discovered lentils soon after becoming vegan (they’re such a great source of protein!) and we’ve been close pals ever since. These days, I use them in everything from tacos and meatloaf to bowls and salads.

Over the years, I’ve learned all the ins and outs of cooking with lentils—like the idea cooking times and best uses for each variety. So, if you’ve ever wondered “How do you cook lentils?” you’re in the right place! Keep reading to learn all about lentils, get specific cooking times and preparation methods, and try some of my favorite, easy lentil recipes.

All About Lentils

Lentils are small, lens-shaped members of the legume family. Though technically seeds, they have a hearty texture and a neutral-bean-like flavor. Cultivated for thousands of years across many cultures, lentils are regarded for their impressive nutritional benefits. They are high in fiber, plant-based protein, B vitamins, and a host of other essential micronutrients (source).

There are many varieties of lentils—black, French (Puy), brown, green, yellow, and red—each with its own unique texture and slightly different cooking time. In this post, I’ll walk you through the cooking times and best uses for each type. Let’s dive in!

Using Lentils in Recipes

Because of their different consistencies, each type of lentil shines in different kinds of recipes:

• Black Lentils—In particular, beluga and caviar, hold their shape the best, and are amazing for salads, bowls, and wraps.
• French Lentils— Although slightly less firm than black lentils, these are also firm enough to be used in bowls, salads, and other preparations calling for a lentil that holds its shape.
• Green and Brown—Are softer and slightly mushier (though not as much as red lentils), making them perfect for meatball and meatloaf recipes. When needed, they can be used in place of firmer black and French lentils; just be sure to avoid overcooking them.
• Red Lentils—Because these are so soft, mushy, and soupy, they are most suitable for soup and curry recipes, such as my Red Lentil Carrot Soup or Red Lentil Sweet Potato Curry. I generally do not recommend cooking them with this method unless using them to make a dip or hummus.

Wondering how to make lentils in the pressure cooker? Check out my Instant Pot Lentils recipe!

Ingredients

Lentils: You’ll need 1 cup of your preferred variety. Sort through them to remove any debris, then rinse well in a fine-mesh strainer.

Water or Vegetable Stock: Use filtered water for a clean, neutral flavor, or opt for vegetable stock or broth (homemade or store-bought) for savory, vegetal undertones.

Salt: Seasons the lentils, enhancing their flavor.

How to Cook Lentils on the Stove

Cooking lentils is as easy as 1-2-3-4! If you can boil water, you can make them. Here’s how:

• Sort and Rinse the Lentils. Remove any debris, such as small pebbles, shriveled lentils, or bits of plant material. Rinse them in a fine-mesh strainer under cool water.

• Cook Lentils. Add the lentils, water, and salt to a pot and bring to a boil. Reduce the heat to medium-low, and simmer with the lid slightly ajar for about 30 minutes, or until the lentils are tender and reach your preferred texture. Black and French lentils may need about 5 extra minutes of cooking time; they should be tender but still hold their shape. Add a little more water (1/4 cup) if needed.

• Season and Enjoy. Season the lentils with salt to taste, and serve as a side dish or incorporate them into recipes.

Lentil Cooking Times

The no-soaking rule and 1:2 ratio of lentils to liquid apply to all lentil types, though the specific cooking times differ:

Lentil Type	Cooking Time	Notes
Green and Brown	30 Minutes	Until tender and soft
Black and French	30-35 Minutes	Until tender, yet still hold their shape
Red	15-20 Minutes	Until soft, creamy, and easily mashed or broken down

Recipe Variations

Adapt the lentils to your needs, making them a perfect base for all kinds of lentil recipes:

• Aromatics: Sauté a few minced garlic cloves or a shallot in a tablespoon of olive oil before adding the liquids for extra depth and flavor.
• Herbs: Simmer the lentils with a sprig of fresh rosemary or thyme or a 1/2 teaspoon of your favorite dried herbs for an herbaceous twist.
• Finishing: Once cooked, season the lentils with flaky sea salt, a splash of balsamic or red wine vinegar, nutritional yeast, cracked black pepper, or a drizzle of flavored olive oil for a simple yet delicious side dish.

How to Use Cooked Lentils

Here are some easy lentil recipes you can make with the cooked lentils.

Storage Directions

• Refrigerating: Store cooled lentils in an airtight container in the refrigerator for up to 5 days. 
• Freezing: For longer storage, transfer cooled lentils to a freezer-safe container and freeze for up to 3 months. Defrost the lentils in the fridge overnight or in the microwave on gentle heat. 

Frequently Asked Questions

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