How to Cook Lentils
Learn how to cook lentils with stock, herbs, and simple aromatics for tender, flavorful, perfectly cooked lentils every time.
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.
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.
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 before reheating.
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.
Nutrition
Calories: 291kcalCarbohydrates: 51gProtein: 20gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 1133mgPotassium: 754mgFiber: 24gSugar: 4gVitamin A: 632IUVitamin C: 5mgCalcium: 48mgIron: 6mg