Learn how to cook lentils on the stove with stock, herbs, and simple aromatics. These tender brown lentils are fantastic on a salad or as a bed for salmon, but only if I can resist eating them straight out of the pot first.
A lot of my friends either cook with lentils often or completely overlook them. I want everyone to love these little legumes as much as I do. I mean, they’re affordable and packed with plant-based protein and fiber—what’s not to love? If you’re thinking of adding more lentils to your diet, then you should definitely try my Homemade Lentil Soup and my Ham and Lentil Soup Recipe.
Cooking Dried Lentils
Lentils are small, lens-shaped legumes that have been a staple in kitchens around the world for thousands of years. Walking through the grocery store, you’ll probably notice more than one type of lentil, like green/brown lentils, French lentils, and red lentils. I usually stick with brown lentils, but each type is great in its own way.
In this guide, I’ll show you how I’ve been cooking dry brown lentils ever since I first started working in kitchens years ago. It’s all done on the stove with simple ingredients—stock, aromatics, and herbs—so the lentils come out tender, flavorful, and perfectly cooked every single time.
If you’re not cooking with enough lentils but want to start, this easy guide is for you. I love how they can be the star of the dish or quietly do the heavy lifting in the background. They’re just one of those great protein- and fiber-packed ingredients that never let me down.
Ingredients and Substitutions
- Lentils – I used brown lentils, but you can use this stovetop method to cook any type of lentil. Just use the guide below to adjust the cooking times.
- Aromatics – I added a yellow onion and garlic cloves to the cooking liquid for more flavor. Celery, leeks, and carrots could also be used.
- Herbs – Just a bay leaf. You could also add thyme, oregano, sage, and/or rosemary.
- Stock – Cooking lentils in vegetable stock gives them incredible flavor. Chicken stock also works, or you could use water.
- Seasonings – I seasoned the cooking liquid with sea salt and black pepper.
Types of Lentils
Even though I used brown lentils, this recipe applies to pretty much any type of lentil. They don’t all cook or taste the same, so check out this quick guide before you start cooking:
- Regular Brown or Green Lentils – They’re easy to find, have a mild, earthy flavor, and hold their shape when cooked. The best part is they only take 15 to 20 minutes to simmer on the stove and taste great in soups, stews, salads, and side dishes.
- French/Puy Lentils – These small lentils are grown in the volcanic soils of Le Puy, France. Of all these lentils, they hold their shape best, making them perfect for salads, grain bowls, or any dish where you want to show them off. Cook time is around 25 to 30 minutes on the stove.
- Black Beluga Lentils – These tiny black lentils look just like beluga caviar. They’re the best substitute for French lentils since they also hold their shape well. Simmer them for 25 to 30 minutes, then add them to a salad or pair them with your fancy dinner.
- Red/Yellow Lentils – I always reach for the red or yellow lentils when I’m making an Indian-inspired dish. They only take 10 to 15 minutes to cook through and have a soft, creamy texture that helps them melt into soups, curries, or dal.
How to Cook Lentils on the Stove
Sift: I start by picking through the lentils to remove and discard any unwanted particles or discolored lentils.
Combine: Next, I add the lentils to a medium pot along with the onions, garlic, bay leaf, vegetable stock, salt, and pepper.
Cook: I heat the stock to a boil, then lower the heat and cover the pot. I let the lentils simmer until they’re tender.
Serve: I serve the warm lentils right away or wait for them to cool.
Chef Tip + Notes
It only took my brown lentils 15 to 17 minutes to cook through, but I usually taste them after 13-14 minutes. If they’re tender with a slight bite (al dente), I know they’re done. A very soft or mushy texture means they were overcooked, but they should still taste great.
- Covered vs. uncovered pot: I always cover the pot when I cook lentils on the stove to trap the flavor from the herbs and aromatics. Plus, all that steam in the pot speeds up the cook time.
- Sift the lentils: It’s not uncommon to find small rocks, dirt, and debris mixed in with the dry lentils. That’s why I always start by either rinsing them under running water in a small sieve or sifting through them to pick out the unwanted bits.
- Soaking: Unlike other dry legumes or beans, lentils do not need to be soaked before cooking.
- Lentil-to-water ratio: I cooked 2 cups of brown lentils in 6 cups of stock. Always follow the 1 part lentils to 3 parts water ratio.
- Dice the onions: Don’t want to see the onions in with the lentils? Just chop them very finely before adding them to the pot.
Serving Suggestions
I stir the lentils into a hearty stew or a vegetable soup, sprinkle them over a salad, add them to an Egyptian-inspired koshari, or use them as a bed for grilled salmon filets. I also love to dress them in a lemon vinaigrette and then toss them with fresh herbs and crisp vegetables for a simple lentil salad.
Did you know that lentils are a perfect plant-based taco filling? Make tacos with taco-seasoned lentils, avocado chunks, and crumbled cotija cheese.
Make-Ahead and Storage
Make-Ahead: If I’m not serving them right away, I’ll cook the lentils a few days in advance, keep them in the fridge, and use them whenever I want to add more protein to a salad, soup, or another meal.
How to Store: I’ll cover the cooked and cooled lentils and refrigerate them for up to 5 days. They also freeze well for up to 6 months. Thaw the leftovers overnight in the fridge, then reheat.
How to Reheat: I eat chilled lentils straight from the fridge or reheat them in the microwave or in a small pot with a drizzle of stock or olive oil until they’re warmed through.
More How-To Kitchen Guides
- How to Can Tomatoes
- How to Cut an Onion
- How to Carve a Chicken
- How to Cook Barley
- How to Make Butter
How to Cook Lentils
Ingredients
- 2 cups brown lentils
- ½ peeled medium-diced yellow onion
- 2 smashed garlic cloves
- 1 bay leaf
- 6 cups vegetable stock, or water
- salt and pepper to taste
Instructions
- Pick through the lentils to remove any unwanted particles or discolored lentils.
- Add the lentils to a medium-sized pot along with the onions, garlic, bay leaf, vegetable stock, salt, and pepper.
- Bring to a boil. Then, cover and simmer on low heat for 15 to 17 minutes.
- Serve.
How to Cook Lentils