Lentils

By Ali Slagle

Published Oct. 1, 2024

Lentils
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
up to 35 minutes
Prep Time
5 minutes
Cook Time
up to 30 minutes
Rating
4(37)
Comments
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Gentle and creamy lentils add heartiness to soups, salads, sides and so much more. This go-to method works with whole brown, green or black, and results in evenly cooked and seasoned lentils. Drained and cooled lentils can be refrigerated in an airtight container for up to 5 days. To freeze, spread the lentils out in a thin layer on a sheet pan or plate and freeze; once firm, transfer to a freezer bag and freeze for up to three months.

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Ingredients

Yield:2 cups
  • 1cup whole brown, green or black lentils, picked through
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

169 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 12 grams protein; 112 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, add enough water to cover the lentils by 1½ inches. Add a big pinch of salt. Bring to a rapid simmer over medium-high, then reduce heat to maintain a gentle simmer of slow bubbles. Cook until tender but not mushy, 10 to 30 minutes depending on type and age of lentils. Try one: It should have the texture of al dente pasta, mostly softened but with a little bite in the center.

  2. Step 2

    Drain, rinse under cool water to remove exterior starch and shake excess liquid away before eating or storing for later.

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Ratings

4 out of 5
37 user ratings
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Comments

LoriB

I cook lentils with mirepoix. Gives them a great taste boost.

Adriaq

The key to great lentils: don’t boil them, don’t overcook them. And you can up their flavor by using stock instead of salted water. Then toss them with dressing and roasted vegetables for a nice salad, use them as a meat stand-in in a tomato sauce, chili or some such, esp together with walnuts. ¡Buen provecho!

Doug

Thank you. They're versatile. I like them as a small salad with vinegar and oil, thyme, shallot, S&P.

Timo Palokukka

All you need to do is rinse the lentils and boil them for 10 - 20 minutes. No salt is needed at all.

Ellen J

Lentils and I have recently met. How do I know which ones need to soak and for how long? What does it mean to puck through. Thank you.

Cam

Red lentils are my go-to for making crackers: soak in water a few hours, rinse, put in blender with some AP flour or gluten-free or almond flour, baking powder, olive oil, seasonings of your choice and warm water to thin out a bit. Pour onto parchment lined cookie sheet which has had some avocado oil spread on it. I sprinkle pumpkin and sesame seeds on top swirling them into the lentil mix. Bake at 350 deg until golden brown. Remove from oven, cut into squares separating the pieces , lower oven temp to 250 deg and return until crackers are crispy. Bon Appétit

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