How to Cook Lentils – NYT Cooking

The humble lentil is a quick-cooking kitchen powerhouse.

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

By Ali Slagle

Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).”

Published Oct. 1, 2024Updated Oct. 2, 2024

With dried lentils in your pantry, you can quickly add a little tenderness to meals. They’re inexpensive, quick to cook, good for the environment — and for you. But even if lentils weren’t such a virtuous legume, they’re good to have around because their gentle flavor and creamy texture add body to many meals, from soups and dals to salads and pastas.

What kind of lentils should I buy?

Many types of lentils grow around the world, and for home-cooking purposes, they fall broadly into two categories: those that are done when they fall apart and those that stay intact.

Split Lentils

If the lentils have been skinned and split, as red lentils commonly are, they’ll break down during cooking, making them a great option for soups and other dishes eaten with a spoon. (“Yellow lentils,” which also break down while simmering, are often actually split beans or peas and might require a soak before cooking.)

Whole Lentils

Green, brown and black lentils, including Le Puy and Beluga varieties, come with their skin intact, so they hold their shape when cooked through (avoid overcooking because they will fall apart). Any differences in appearance, texture and taste among these three types of lentils are negligible enough that they can be used interchangeably. Use whichever variety is available to you.

Storage

Store dried lentils in an airtight container in a cool, dry, dark place, like the back of your pantry. Label the package with the purchase date and aim to use them within a year.

The one way to cook dried lentils

You can follow this one process for all types of lentils — red, green, black or brown. Results will just differ based on the kind used.

1. Inspect: Pluck out any pebbles, twigs or other debris. If the lentils are dusty, rinse them. Soaking dried legumes speeds up their cooking time, but because lentils cook so quickly, there’s no big advantage to soaking.

2. Combine lentils, water and salt: Add lentils to a medium saucepan and cover with 1 ½ inches of water. (Generally, ½ cup dried lentils makes about 1 cup cooked.) Add a big pinch of salt. Not only does the salt enhance flavor, it also helps the lentils cook more evenly, preventing a final batch that’s a mix of mushy and still hard.

There’s no need to add aromatics to the pot: Because lentils are small, flat and thin, they absorb water only a millimeter or two from their edges to be tender, which doesn’t allow them to soak in much flavor from any herbs, garlic and onions you might add to the pot.

3. Simmer: Bring the water to a rapid simmer, then reduce the heat to maintain a very gentle simmer. Unlike pasta, which can cook at a boil, a slow bubbling keeps the lentils from bursting. Add water as needed so the lentils swim freely.

4. Check for doneness: Depending on type and age, lentils take 10 to 30 minutes to cook. Brown, green and black lentils are done when they’re tender but not mushy. Try a couple: They should have the texture of al dente pasta, mostly softened but with a little bite in the center. Red lentils will break down completely, like oats in oatmeal.

5. Maybe drain and rinse: Red lentils transform the cooking liquid into mush — there’s no draining that mixture. But drain the cooking liquid from brown, green and black lentils and rinse under cool water to remove exterior starch, which can cause grittiness. Shake excess liquid away before eating immediately or storing for later.

I cooked some lentils. Now what?

Cooked lentils can be used much like cooked beans: in bowls of soup, stew or porridge; puréed into dips or mashes; added cold or room temperature to salads or vegetable sides; or sautéed in oil or butter until warm or crisp.

Cooked, drained and cooled lentils can be refrigerated for up to five days. To freeze, spread the lentils out in a thin layer on a sheet pan or plate and freeze. Once they’re firm, transfer them to a freezer bag and freeze for up to three months.

Lentil soups can be refrigerated in an airtight container for up to five days or frozen for up to three months.

The whole world eats lentils, so let your favorite flavor combinations guide you. With cooked lentils in your fridge or freezer, comforting dishes are minutes away.