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Cooking lentils is so easy! Just simmer 1 cup of lentils with 2 cups of water or vegetable broth, for about 30 minutes, and voila, perfectly cooked lentils that can be used to make healthy meals like lentil salad, vegan meatballs, lentil tacos, high-protein Buddha Bowls and so many more. Keep reading to learn all about lentils, get specific cooking times and preparation methods, and try some of my favorite, easy lentil recipes.
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 vegan source of protein!) and we’ve been close pals ever since. These days, I use them in everything from Burrito Bowls to Instant Pot lentil soup.
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!
Table of Contents
- Lentil Cooking Times
- What To Make with Cooked Lentils
- Types of Lentils
- How to Cook Lentils on the Stove
- How to Cook Red Lentils
- How to Cook Lentils in the Instant Pot
- Why Lentils Get Mushy
- How to Fix Mushy Lentils
- Jenné’s Lentil Cooking Tips
- How to Season Lentils
- How to Store Cooked Lentils
- How to Cook Lentils FAQ
- More Cooking Basics Recipes
- How to Cook Lentils Recipe
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 |
What To Make with Cooked Lentils
Ready to turn those lentils into dinner? Try these reader-favorite recipes:
- Sweet Potato Lentil Salad (image above): a hearty, protein-packed lunch or meal prep favorite.
- 10-Minute Lentil Tacos: a well-balanced healthy vegan dinner that takes less than 30 minutes to make.
- Lentil Meatballs: savory, satisfying, and perfect with pasta.
- Lentil Meatloaf: a classic hearty meal that’s perfect with vegan mashed potatoes and mushroom gravy.
- Lentil Walnut Taco Meat: add to tacos, burritos, salads, and bowls.
- Better-Than-Chipotle Burrito Bowl: features lentil walnut taco meat plus a zesty bean salad and guacamole.
Types of Lentils
Lentils are small, round-shaped members of the legume family. Though technically seeds, they have a hearty texture and a neutral, slightly nutty 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).
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, Buddha bowls, and wraps.
- French Lentils (Puy Lentils)— Although slightly less firm than black lentils, these are also firm enough to be used in lentil taco meat, lentil salads, and other preparations calling for a lentil that holds its shape.
- Green and Brown—Are softer (though not as soft as red lentils), making them perfect for vegan meatball and lentil 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 red lentil soup and curry recipes. I generally do not recommend cooking them with this method unless using them to make a dip or hummus.
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.
How to Cook Red Lentils
Red lentils can be cooked similarly to brown and green, but I don’t recommend it unless you are using them for baby food or a dip. That’s because red lentils immediately lose their shape and turn mushy. Red lentils are best cooked in a recipe like:
How to Cook Lentils in the Instant Pot
You can easily, and quickly, cook lentils in an Instant Pot. I do it all of the time!
Add one cup of raw lentils and 1 3/4 cups of water (or vegetable broth) to the Instant Pot and pressure cook on high for 8 minutes. For step-by-step photos and tips, see my post on Instant Pot Lentils.
Why Lentils Get Mushy
Mushy lentils are often the result of one of the following issues:
- Too much water: a 1:2 ratio of lentils to water is best for perfectly cooked lentils. Cook the lentils with the lid ajar on the pan to prevent water from cooking off too quickly. If you do need to add more water, add 1/4 cup at a time, and simmer on low-medium heat.
- Boiling instead of simmering: A rolling boil can break down the lentils, making them mushy. For the best texture, cook on a gentle simmer with the lid ajar.
- Not removed from the heat: Once the lentils are to your liking, remove them from the heat––transfer to a cool burner on your stove––and allow them to cool before using. As the lentils cool they will firm.
How to Fix Mushy Lentils
If you accidently overcook lentils, recover them by:
- Drain any excess cooking liquid.
- Spread them out evenly onto a baking sheet.
- Let them cool completely on the counter, or transfer the baking sheet to the fridge to cool down quicker.
As the lentils cool they will firm back up. If they are super mushy, like a hummus texture this trick may not be effective. Use really mushy lentils to make recipes like vegan meatloaf and lentil meatballs.
Jenné’s Lentil Cooking Tips
- Adjust the Cooking Time: Keep an eye on the lentils as they cook, adjusting the time as needed by referring to the chart below. Overcooking lentils can cause even firmer lentil types to turn mushy.
- Salt Optional: If you’re using these lentils for a recipe, avoid salting them when cooking, unless your recipe states otherwise.
- Skim Off the Foam: Like beans, lentils can release a foam during the first few minutes of cooking. Skim it off for a cleaner flavor.
- Plan for Volume: One cup of raw lentils yields about 3 cups cooked.
How to Season Lentils
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.
Adapt the lentils to your needs, making them a perfect base for all kinds of easy vegan recipes:
Finishing: Once cooked, season the lentils with flaky sea salt. After they cool, add a splash of balsamic or red wine vinegar, pomegranate vinaigrette, miso tahini dressing, nutritional yeast, cracked black pepper, or a drizzle of olive oil for a simple yet delicious side dish. For a zesty kick top it with parsley gremolata.
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.
How to Store Cooked Lentils
- 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.
How to Cook Lentils FAQ
Cooking times vary depending on the type of lentil: simmer green and brown lentils for about 30 minutes until tender, black or French lentils until they are tender but still hold their shape, and red lentils for 15–20 minutes until soft, creamy, and easily mashed.
Lentils do not need to be soaked before cooking. Simply sort and rinse them before cooking or adding to recipes.
Cook lentils on the stove with a 1:2 ratio of lentils to liquid. Simmer to cook the lentils in a pot with the lid ajar, an add more water as needed.
Certainly—multiply the ingredients by your desired amount and follow the recipe directions as written, adjusting the pot size to accommodate the larger volume.
More Cooking Basics Recipes
Main Dishes
How to Cook Beans
Side Dishes
Instant Pot Brown Rice
Side Dishes
Instant Pot Quinoa
Drinks
How to Make Almond Milk
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How to Cook Lentils
Video
Ingredients
- 1 cup lentils, green, brown, French, or black
- 2 cups water or vegetable stock
- ½ tsp salt, plus more to taste, optional
Instructions
- Sort the lentils, removing any debris such as small pebbles, shriveled lentils, or bits of plant material. Rinse them in a fine-mesh strainer under cool water.
- 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 with salt to taste, and serve as a side dish or incorporate into recipes.
Notes
- 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.
- Adjust the Cooking Time: Keep an eye on the lentils as they cook, adjusting the time as needed by referring to the chart on the corresponding blog post. Overcooking lentils can cause even firmer lentil types to turn mushy.
- Cooking Red lentils: Although red lentils can be cooked in this manner for only 15-20 minutes, they are much more tender and often get mushier when cooked, making them more suitable for soup and curry recipes, such as my Red Lentil Carrot Soup or Red Lentil Sweet Potato Curry.
- Skim Off the Foam: Like beans, lentils can release a foam during the first few minutes of cooking. Skim it off for a cleaner flavor.
- Simmer: A rolling boil can break down the lentils, making them mushy. For the best texture, cook on a gentle simmer with the lid ajar.
- Plan for Volume: One cup of raw lentils yields about 3 cups cooked.
- Salt Optional: If you’re using these lentils for a recipe, avoid salting them when cooking, unless your recipe states otherwise.
I really love how easy this lentil recipe is. Once cooked, these yummy lentils can be used in all sorts of recipes from salads, to meatballs, to burrito bowls. We should all eat more lentils!
This article is incredibly helpful! I love how it breaks down different lentil types and their best uses in recipes. The step-by-step cooking guide is perfect for beginners like me.
Glad you found it helpful!