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Active Time:5 minsTotal Time:20 minsServings:10Jump to Nutrition Facts
Active Time:5 minsTotal Time:20 minsServings:10
Active Time:5 mins
Active Time:
5 mins
Total Time:20 mins
Total Time:
20 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Jump to recipeLentilsare one of those secret-weapon ingredients. These tiny legumes are high in protein, fiber and healthy carbs, while being naturally low in sodium, sugars and fat. They are very high in folate, an essential B vitamin—1 cup will give you about 90% of your recommended daily intake. They’re also sources of a ton of other nutrients, including potassium, zinc, magnesium, thiamin, niacin, B6 and many others.But beyond their nutritive value, lentils are, quite simply, delicious! They come in a variety of colors and textures, so you can eat them frequently without getting bored. They are quick to cook, and require no soaking, so they are a perfect way to get more legumes into your diet without some of the fuss that most dried beans present. They work well inall sorts of recipes, from cold salads tohearty soups, and can be either a side dish or a main course. Especially for vegetarians, vegans or people who are trying to include more plant-based meals in their diet, lentils are a way to ensure that you are getting enough protein.Types of LentilsBefore we learn how to cook lentils, we need to know about the different varieties available.Getty ImagesLe Puy or French Green LentilsThese slate-colored lentils are ideal for salads. They cook quickly on the stovetop in a similar method to making pasta and, once cooked, will last up to a week in the fridge. They have a nutty flavor and retain their shape when cooked. Try them in these recipes:Very Green Lentil SoupLentil Stew with Salsa VerdeGetty ImagesBeluga LentilsThese black lentils resemble caviar, hence the name. Similar in style to the French green lentils, with a slightly musky flavor, they also work well in salads, and can stand up to strong flavors and intense spices.Getty ImagesGreen LentilsThese lighter-green lentils are ideal for use in rice pilaf dishes, since they retain their shape but have a creamy center. They also work very well for side dishes, and can be sautéed once cooked to add a bit of crisp texture. Have some on hand? Give one of these recipes a whirl:One-Pot Lentils & Rice with SpinachLemony Lentil Salad with SalmonLentil BurgersGetty ImagesBrown LentilsThese lentils are ideal for soups and stews, where some of them will stay intact, and others will break down and get creamy, for a soup with wonderful texture. The skins are thin, so they can also be pureed if you prefer a smooth soup. Cook them up in one of these recipes:Lemony Lentil Soup with CollardsLentil Salad with Feta, Tomatoes, Cucumbers & OlivesKoshari (Egyptian Lentils, Rice & Pasta)Getty ImagesRed LentilsThese lentils have been peeled, so are just the creamy interior. They will break down pretty completely during cooking, and are traditional for dishes like dal, but can also be used for unique versions of either refried-style beans or hummus or other bean dips. Or try them in one of these recipes:Red Lentil Fritters with Ginger-Yogurt SauceChocolate-Banana Protein SmoothieDried vs. Canned LentilsIn general, because of their quick cooking time, dried lentils are the perfect pantry secret weapon. Another benefit is you can season them yourself. Canned lentils are a good thing to have on hand for truly last-minute dishes, since they are already cooked and just need to be rinsed before using. They may also have added salt, something to watch for particularly if you’re watching your sodium intake. They are also good for making dips and spreads, since they tend to have a much softer texture than you might get when cooking your own lentils from dried. You can also sometimes find vacuum-sealed cooked lentils, which have a more al dente texture than canned.How to Store LentilsDried lentils should be stored in an airtight container in a cool, dark place. Lentils will last in your pantry for up to a year before they begin to get tough. They will still be edible, but will take longer to get tender and may taste a bit bland.Cooked lentils should be stored in an airtight container in the fridge, where they can last up to five days.How to Avoid Mushy LentilsIf you are cooking lentils and want to still have little pops of texture, it is important not to overcook them so that you avoid mushy lentils. Always start tasting for doneness a good 7 to 10 minutes before you think they might be done to help give you a sense of how much longer your lentils need to cook. And tasting at least four different lentils from different areas of the pot will also help you judge cooking time.Tips for Cooking Lentils* You do not need to soak lentils before cooking them.* Be sure to pick through your lentils to eliminate rocks or other debris, and rinse them before cooking.* Add aromatics like onion, garlic or shallot, or herbs like bay leaf or thyme to the cooking liquid for extra flavor.Are Lentils Healthy?Lentils are a nutrient-dense food, rich in both protein and fiber. Just ½ cup of cooked lentils packs in 8 grams of fiber, which is nearly 33% of the daily fiber goal for women, per the2020-2025 Dietary Guidelines for Americans.Fiber has a slew ofhealth benefits, including lowering the risk of developing heart disease and diabetes. Lentils are also high in the B vitaminfolate, a particularly important nutrient for pregnant and lactating women.How to Cook Lentils on the StoveCooking lentils on the stovetop is simple, and just requires a few basic steps. To begin, for any style of lentil, pick through to find and discard any little rocks or debris, then rinse well.How to Cook French Green, Beluga, Green or Brown LentilsThe best method for cooking French, beluga, green or brown lentils is to cook them in lots of boiling water then drain them when tender. Scroll down for more instructions.How to Cook Red LentilsSince red lentils break down during cooking, it is recommended to cook them in just the amount of liquid they need to become tender. Scroll down for more instructions.How to Cook Lentils in a Pressure CookerPressure cookers are great for speeding up lentil cooking. As for the stovetop, pick through for debris, and rinse well. It will be important to follow the specific instructions that come with your cooker, but generally, you will use 2 cups of water per 1 cup of lentils. Depending on your cooker, lentils like green or brown will need to cook for 12 to 15 minutes once the pot comes to pressure; red might be done in as little as 3 to 5 minutes. Once the pot has finished its cycle and you have followed the recommendations for releasing the pressure, drain the lentils in a colander and continue with your recipe.
Jump to recipe
Lentilsare one of those secret-weapon ingredients. These tiny legumes are high in protein, fiber and healthy carbs, while being naturally low in sodium, sugars and fat. They are very high in folate, an essential B vitamin—1 cup will give you about 90% of your recommended daily intake. They’re also sources of a ton of other nutrients, including potassium, zinc, magnesium, thiamin, niacin, B6 and many others.But beyond their nutritive value, lentils are, quite simply, delicious! They come in a variety of colors and textures, so you can eat them frequently without getting bored. They are quick to cook, and require no soaking, so they are a perfect way to get more legumes into your diet without some of the fuss that most dried beans present. They work well inall sorts of recipes, from cold salads tohearty soups, and can be either a side dish or a main course. Especially for vegetarians, vegans or people who are trying to include more plant-based meals in their diet, lentils are a way to ensure that you are getting enough protein.Types of LentilsBefore we learn how to cook lentils, we need to know about the different varieties available.Getty ImagesLe Puy or French Green LentilsThese slate-colored lentils are ideal for salads. They cook quickly on the stovetop in a similar method to making pasta and, once cooked, will last up to a week in the fridge. They have a nutty flavor and retain their shape when cooked. Try them in these recipes:Very Green Lentil SoupLentil Stew with Salsa VerdeGetty ImagesBeluga LentilsThese black lentils resemble caviar, hence the name. Similar in style to the French green lentils, with a slightly musky flavor, they also work well in salads, and can stand up to strong flavors and intense spices.Getty ImagesGreen LentilsThese lighter-green lentils are ideal for use in rice pilaf dishes, since they retain their shape but have a creamy center. They also work very well for side dishes, and can be sautéed once cooked to add a bit of crisp texture. Have some on hand? Give one of these recipes a whirl:One-Pot Lentils & Rice with SpinachLemony Lentil Salad with SalmonLentil BurgersGetty ImagesBrown LentilsThese lentils are ideal for soups and stews, where some of them will stay intact, and others will break down and get creamy, for a soup with wonderful texture. The skins are thin, so they can also be pureed if you prefer a smooth soup. Cook them up in one of these recipes:Lemony Lentil Soup with CollardsLentil Salad with Feta, Tomatoes, Cucumbers & OlivesKoshari (Egyptian Lentils, Rice & Pasta)Getty ImagesRed LentilsThese lentils have been peeled, so are just the creamy interior. They will break down pretty completely during cooking, and are traditional for dishes like dal, but can also be used for unique versions of either refried-style beans or hummus or other bean dips. Or try them in one of these recipes:Red Lentil Fritters with Ginger-Yogurt SauceChocolate-Banana Protein SmoothieDried vs. Canned LentilsIn general, because of their quick cooking time, dried lentils are the perfect pantry secret weapon. Another benefit is you can season them yourself. Canned lentils are a good thing to have on hand for truly last-minute dishes, since they are already cooked and just need to be rinsed before using. They may also have added salt, something to watch for particularly if you’re watching your sodium intake. They are also good for making dips and spreads, since they tend to have a much softer texture than you might get when cooking your own lentils from dried. You can also sometimes find vacuum-sealed cooked lentils, which have a more al dente texture than canned.How to Store LentilsDried lentils should be stored in an airtight container in a cool, dark place. Lentils will last in your pantry for up to a year before they begin to get tough. They will still be edible, but will take longer to get tender and may taste a bit bland.Cooked lentils should be stored in an airtight container in the fridge, where they can last up to five days.How to Avoid Mushy LentilsIf you are cooking lentils and want to still have little pops of texture, it is important not to overcook them so that you avoid mushy lentils. Always start tasting for doneness a good 7 to 10 minutes before you think they might be done to help give you a sense of how much longer your lentils need to cook. And tasting at least four different lentils from different areas of the pot will also help you judge cooking time.Tips for Cooking Lentils* You do not need to soak lentils before cooking them.* Be sure to pick through your lentils to eliminate rocks or other debris, and rinse them before cooking.* Add aromatics like onion, garlic or shallot, or herbs like bay leaf or thyme to the cooking liquid for extra flavor.Are Lentils Healthy?Lentils are a nutrient-dense food, rich in both protein and fiber. Just ½ cup of cooked lentils packs in 8 grams of fiber, which is nearly 33% of the daily fiber goal for women, per the2020-2025 Dietary Guidelines for Americans.Fiber has a slew ofhealth benefits, including lowering the risk of developing heart disease and diabetes. Lentils are also high in the B vitaminfolate, a particularly important nutrient for pregnant and lactating women.How to Cook Lentils on the StoveCooking lentils on the stovetop is simple, and just requires a few basic steps. To begin, for any style of lentil, pick through to find and discard any little rocks or debris, then rinse well.How to Cook French Green, Beluga, Green or Brown LentilsThe best method for cooking French, beluga, green or brown lentils is to cook them in lots of boiling water then drain them when tender. Scroll down for more instructions.How to Cook Red LentilsSince red lentils break down during cooking, it is recommended to cook them in just the amount of liquid they need to become tender. Scroll down for more instructions.How to Cook Lentils in a Pressure CookerPressure cookers are great for speeding up lentil cooking. As for the stovetop, pick through for debris, and rinse well. It will be important to follow the specific instructions that come with your cooker, but generally, you will use 2 cups of water per 1 cup of lentils. Depending on your cooker, lentils like green or brown will need to cook for 12 to 15 minutes once the pot comes to pressure; red might be done in as little as 3 to 5 minutes. Once the pot has finished its cycle and you have followed the recommendations for releasing the pressure, drain the lentils in a colander and continue with your recipe.
Lentilsare one of those secret-weapon ingredients. These tiny legumes are high in protein, fiber and healthy carbs, while being naturally low in sodium, sugars and fat. They are very high in folate, an essential B vitamin—1 cup will give you about 90% of your recommended daily intake. They’re also sources of a ton of other nutrients, including potassium, zinc, magnesium, thiamin, niacin, B6 and many others.
But beyond their nutritive value, lentils are, quite simply, delicious! They come in a variety of colors and textures, so you can eat them frequently without getting bored. They are quick to cook, and require no soaking, so they are a perfect way to get more legumes into your diet without some of the fuss that most dried beans present. They work well inall sorts of recipes, from cold salads tohearty soups, and can be either a side dish or a main course. Especially for vegetarians, vegans or people who are trying to include more plant-based meals in their diet, lentils are a way to ensure that you are getting enough protein.
Types of Lentils
Before we learn how to cook lentils, we need to know about the different varieties available.
Getty Images
Le Puy or French Green Lentils
These slate-colored lentils are ideal for salads. They cook quickly on the stovetop in a similar method to making pasta and, once cooked, will last up to a week in the fridge. They have a nutty flavor and retain their shape when cooked. Try them in these recipes:
Very Green Lentil Soup
Lentil Stew with Salsa Verde
Beluga Lentils
These black lentils resemble caviar, hence the name. Similar in style to the French green lentils, with a slightly musky flavor, they also work well in salads, and can stand up to strong flavors and intense spices.
Green Lentils
These lighter-green lentils are ideal for use in rice pilaf dishes, since they retain their shape but have a creamy center. They also work very well for side dishes, and can be sautéed once cooked to add a bit of crisp texture. Have some on hand? Give one of these recipes a whirl:
One-Pot Lentils & Rice with Spinach
Lemony Lentil Salad with Salmon
Lentil Burgers
Brown Lentils
These lentils are ideal for soups and stews, where some of them will stay intact, and others will break down and get creamy, for a soup with wonderful texture. The skins are thin, so they can also be pureed if you prefer a smooth soup. Cook them up in one of these recipes:
Lemony Lentil Soup with Collards
Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Koshari (Egyptian Lentils, Rice & Pasta)
Red Lentils
These lentils have been peeled, so are just the creamy interior. They will break down pretty completely during cooking, and are traditional for dishes like dal, but can also be used for unique versions of either refried-style beans or hummus or other bean dips. Or try them in one of these recipes:
Red Lentil Fritters with Ginger-Yogurt Sauce
Chocolate-Banana Protein Smoothie
Dried vs. Canned Lentils
In general, because of their quick cooking time, dried lentils are the perfect pantry secret weapon. Another benefit is you can season them yourself. Canned lentils are a good thing to have on hand for truly last-minute dishes, since they are already cooked and just need to be rinsed before using. They may also have added salt, something to watch for particularly if you’re watching your sodium intake. They are also good for making dips and spreads, since they tend to have a much softer texture than you might get when cooking your own lentils from dried. You can also sometimes find vacuum-sealed cooked lentils, which have a more al dente texture than canned.
How to Store Lentils
Dried lentils should be stored in an airtight container in a cool, dark place. Lentils will last in your pantry for up to a year before they begin to get tough. They will still be edible, but will take longer to get tender and may taste a bit bland.
Cooked lentils should be stored in an airtight container in the fridge, where they can last up to five days.
How to Avoid Mushy Lentils
If you are cooking lentils and want to still have little pops of texture, it is important not to overcook them so that you avoid mushy lentils. Always start tasting for doneness a good 7 to 10 minutes before you think they might be done to help give you a sense of how much longer your lentils need to cook. And tasting at least four different lentils from different areas of the pot will also help you judge cooking time.
Tips for Cooking Lentils
You do not need to soak lentils before cooking them.
Be sure to pick through your lentils to eliminate rocks or other debris, and rinse them before cooking.
Add aromatics like onion, garlic or shallot, or herbs like bay leaf or thyme to the cooking liquid for extra flavor.
Are Lentils Healthy?
Lentils are a nutrient-dense food, rich in both protein and fiber. Just ½ cup of cooked lentils packs in 8 grams of fiber, which is nearly 33% of the daily fiber goal for women, per the2020-2025 Dietary Guidelines for Americans.Fiber has a slew ofhealth benefits, including lowering the risk of developing heart disease and diabetes. Lentils are also high in the B vitaminfolate, a particularly important nutrient for pregnant and lactating women.
How to Cook Lentils on the Stove
Cooking lentils on the stovetop is simple, and just requires a few basic steps. To begin, for any style of lentil, pick through to find and discard any little rocks or debris, then rinse well.
How to Cook French Green, Beluga, Green or Brown Lentils
The best method for cooking French, beluga, green or brown lentils is to cook them in lots of boiling water then drain them when tender. Scroll down for more instructions.
How to Cook Red Lentils
Since red lentils break down during cooking, it is recommended to cook them in just the amount of liquid they need to become tender. Scroll down for more instructions.
How to Cook Lentils in a Pressure Cooker
Pressure cookers are great for speeding up lentil cooking. As for the stovetop, pick through for debris, and rinse well. It will be important to follow the specific instructions that come with your cooker, but generally, you will use 2 cups of water per 1 cup of lentils. Depending on your cooker, lentils like green or brown will need to cook for 12 to 15 minutes once the pot comes to pressure; red might be done in as little as 3 to 5 minutes. Once the pot has finished its cycle and you have followed the recommendations for releasing the pressure, drain the lentils in a colander and continue with your recipe.
Cook Mode(Keep screen awake)Ingredients4 - 6cupswater2cupslentils, picked over and rinsed
Cook Mode(Keep screen awake)
Ingredients
4 - 6cupswater
2cupslentils, picked over and rinsed
DirectionsBring water to a boil in a large pot (if cooking red lentils use 4 cups of water; use 6 cups for all other types of lentils). Add lentils; cook, uncovered, until tender, 15 to 25 minutes for French green and Beluga, 20 to 30 minutes for green or brown lentils, and 15 to 20 minutes for red lentils. Drain. (You may not need to drain red lentils.)TipsRefrigerate for up to 5 days or freeze for up to 3 months.Originally appeared: EatingWell.com, May 2023
Directions
Bring water to a boil in a large pot (if cooking red lentils use 4 cups of water; use 6 cups for all other types of lentils). Add lentils; cook, uncovered, until tender, 15 to 25 minutes for French green and Beluga, 20 to 30 minutes for green or brown lentils, and 15 to 20 minutes for red lentils. Drain. (You may not need to drain red lentils.)TipsRefrigerate for up to 5 days or freeze for up to 3 months.
Bring water to a boil in a large pot (if cooking red lentils use 4 cups of water; use 6 cups for all other types of lentils). Add lentils; cook, uncovered, until tender, 15 to 25 minutes for French green and Beluga, 20 to 30 minutes for green or brown lentils, and 15 to 20 minutes for red lentils. Drain. (You may not need to drain red lentils.)
Tips
Refrigerate for up to 5 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)115Calories20gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
