How to Cook with Lentils: A Complete Guide to Lentils

Lentils are a high-protein, nutrient-dense pantry staple that are so versatile, especially in the plant-based kitchen! In this guide to lentils, you’ll learn about the different types of lentils, and how to store, season, and cook lentils. You’ll be enjoying this delicious, low-budget, nutritional power-house in no time. Learn how to cook lentils to use in everything from salads, soups, stews, burgers, tacos, sides, and more!

How to Use Lentils: From Cooking to Storing and More!

Lentils are a great way to boost nutrition while stretching the budget. They’re packed with protein and nutrients, are super budget-friendly, come canned or dried, and a single large bag can be stored for more than a year in your pantry!

Unlike beans, lentils are also quicker to prepare. Lentils do not need to be soaked in advance, and can be ready in as little as 10 minutes, depending on the variety and cooking method. If you’re new to lentils and not sure how to use them, good news! I have all the info you need to proceed confidently with making lentils into a super satisfying dish or wholesome meal.

If you have a can or bag of lentils that’s been sitting in your pantry, get ready to discover dozens of ways to use it! And you better stock up on more, because with multiple lentil varieties, and all of them super versatile, you’ll be bursting with inspiration on how to use lentils to stretch your budget, reduce meat intake, and increase nutritional value.

Oh and, if you’re looking for more cooking 101 guides, you might also like this guide to tofu, quinoa, zucchini, avocado, and brown rice. 

Types of Lentils

Like beans, there are several varieties of lentils. There are five main types of lentils (with hundreds of varieties within those), divided based on their color, including:

Fun fact: Lentils are a type of legume (like beans and chickpeas), named after the Latin word meaning ‘lens,’ because of their lens-like appearance.

Red and Yellow Lentils (Split Lentils)

Red and yellow lentils are the mildest, sweetest, and most ‘tender’ of the lentil varieties. They are popular for use in soups and stews, especially when you want a soft texture. Unlike other varieties, these don’t hold their shape (or texture) well when cooked, as the seed coat has been removed. This is why they’re often used in pureed soups and sauces (particularly within Indian -like dal- and Middle Eastern cuisine). 

Green Lentils (French Lentils)

Unlike red/yellow lentils, green lentils hold their shape well after cooking and have a nutty, peppery flavor. It’s important to note that they take the longest to cook. However, thanks to their texture, green lentils make for a flavorful and filling addition to salads and other dishes.

Within this category, there are also Puy Lentils (French lentils) referred to as the ‘original green lentil’ from the French region Le Puy. These lentils are unfortunately fairly expensive, though. 

Brown Lentils

Brown lentils are one of the most common (and budget-friendly) varieties! They are easy to use, have a mild yet earthy flavor, and don’t lose their texture upon cooking. These are a bit like the all-purpose lentil: use them within salads, as a base to burgers and patties, in soups, stews, etc. 

Black Lentils (Beluga Lentils)

With a savory, earthy flavor (similar to black beans), black lentils are nicknamed ‘beluga caviar’ for their visual similarity to caviar. Luckily, though, this pulse is 100% vegan! Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. 

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron. 

Health Benefits of Lentils

Lentils are a ‘powerhouse’ of nutrition; packed with various vitamins, minerals, and health benefits, including:

• Lentils are protein-dense: Roughly 25% of lentils are made up of protein. A single cup of cooked lentils holds between 20-28g of protein, depending on the variety eaten! Lentils can help fuel your day and contribute to muscle growth and development.
• High fiber: Lentils contain considerable amounts of soluble and insoluble fiber, which are essential for gut/bowel health and blood sugar management.
• Potassium: A single serving of lentils holds more potassium than a large banana. Potassium is excellent for reducing the damage of excess sodium.
• Folate: A single cup of cooked lentils supplies around 90% of the RDI (recommended daily intake) of folate, which is important for building new red blood cells and proper nerve function. This B vitamin is also particularly important for pregnant women.
• Iron: You will eat almost 30% of your RDI iron in a single cup of cooked lentils. Iron is critical for the formation of hemoglobin in the blood.
• Low fat: In fact, lentils are practically fat-free (just 1g fat per one-cup serving), meaning that you can pair them with fattier ingredients (like avocados or olive oil) without feeling guilty. 
• Anti-Inflammatory, Antioxidant, and Antimicrobial: Because lentils are rich in amino acids (like polyphenols) and minerals (like copper and manganese), they can boost the immune system and reduce disease burden by reducing inflammation and oxidation.

How to Store Lentils?

Store dry lentils in an airtight container in a cool, dark location (like a pantry or kitchen cupboard) for up to a year, for the best results. I recommend labeling the container with the date too. 

While the lentils don’t ‘go bad’ after this time, they start to lose flavor. Lentils can be perfectly fine, even after 3 years when stored properly. 

How to Cook Lentils (3 Ways)

The Ingredients and Substitutes

• Lentils: Use the lentils of your choice, rinsed and drained.
• Liquid: You can use either salted water or vegetable broth. The amount used will vary based on which cooking method you use. 

Use 1 cup lentils to 1 ½ cup liquid (for pressure cooker/stovetop) OR 4 cups liquid (for slow cooker).

The estimated cooking times:

• Red/Yellow lentils: 15-25 minutes or sometimes as few as 10 minutes. 
• Brown lentils: 25-35 minutes (usually around 30 minutes.) For soups and stews, increase this to 40 minutes.
• Green lentils (and Puy lentils): 30-45 minutes
• Black lentils: 25-35 minutes

Note: The methods below are based on brown/green lentils. Therefore, please adjust the cooking times accordingly. 

Also, be mindful about sifting through the lentils (in a fine-mesh sieve) to remove any potential stones/debris before the following methods.

Pressure Cooker/Instant Pot Lentils

1. Add the lentils and water or broth to your pressure cooker, seal the vent, and cook on high pressure for 8 minutes (up to 10 for more tender results).
2. Then release the pressure. Once it’s fully released, remove the lid and check for doneness. If they’re not done, simply return the lid and sit to steam for a while to continue cooking. 

Red/Yellow lentils will take just 2-3 minutes in a pressure cooker but will also turn to mush, so it’s only recommended when making soup/dal. 

How to Cook Lentils on the Stove

1. Add the lentils and water or broth to a saucepan (with a lid)
2. Bring the mixture to a boil over high heat. 
3. Once boiling, cover the pot with the lid, reduce the heat to low, and allow it to simmer for 30 minutes or until tender. Check at the 30-minute mark and increase as needed. 

Slow Cooker Lentils

1. Add the lentils and water or broth to your slow cooker.
2. Cover and cook on low for between 6-8 hours, until tender. Check on the lentils at the 6-hour mark and if they’re still tough, cover and continue to cook in 30-minute increments until tender. 

Bonus: How to Cook Lentils in the Oven

1. Add the lentils and water or broth to a Dutch oven or another oven-safe dish with a lid. 
2. Place the covered pot in a preheated oven at 325F/160C on the middle rack and bake for 30 minutes or until tender. I recommend checking at the 30-minute mark and increasing in 5-minute increments until tender. 

Toni’s Cooking Tips

• For extra flavor: To lightly season cooking lentils, place additional ingredients directly into the pan. A bay leaf, garlic, onion, salt, other herbs (like oregano or a bouquet garni), etc. Even a little vegan white wine would work. 
• Don’t overboil the lentils: As soon as the mixture is boiling on the stovetop, reduce the heat to low. Otherwise, they’re more likely to fall apart and become mushy. 
• Adjusting the cooking time: The amount needed to cook the lentils will depend on their variety, age, and how tender you’d like them to be. For that reason, use the above recommendations as a guideline and adjust if needed. 
• Choosing the best lentils: The lentil you select depends on the recipe. While brown lentils are fairly ‘all-purpose,’ red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc. 

FAQs

How to Store Cooked Lentils?

Fridge: Store the cooked lentils in an airtight container in the refrigerator for up to 5 days. 

Freezer: Allow the lentils to cool before separating into smaller containers (Easier to defrost as needed) and freeze for up to four months. Allow the lentils to thaw in the fridge overnight before using. 

Be careful when reheating the thawed lentils, as they’re more likely to ‘split.’ 

How to Use Lentils?

• Lentil Bowl: Combine with grains as part of a side/grain bowl or for Rainbow-veggie lentil fried rice.
• Lentil Stew: Add to casseroles and stews, like this rustic root vegetable and lentil stew or red lentil and vegetable stew
• Lentil Soup: Add to soups, like Potato lentil turmeric soup and Butternut squash lentil soup, Lemon lentil soup, Spicy lentil soup, or Lentil and sweet potato soup.
• Lentil Curries: Use in curries and curried dishes (like dal), including Chickpea lentil curry or Quick curried lentils.
• Protein Replacement: Use lentils as a protein replacement for chili, nachos, lentil tacos or street tacos, baked potato (or sweet potato) filling, etc. 
• Lentil Salads: Sprinkle over salads (warm or cold) as a protein boost. Lentils go great with Mediterranean lentil salad and Lentil chickpea salad with tahini dressing.
• Turn into a side dish with herbs and spices. 
• Lentils with Pasta: Serve over spaghetti as a hearty lentil Bolognese, in lasagna, or to make red lentil meatballs.
• Lentil Burgers and Patties: Like these red lentil amaranth patties, hearty lentil burgers, easy lentil sliders, and Kichari patties (spiced red lentil and rice).
• Use Lentils for Dinner Mains: Use as the filling for a vegan shepherd’s pie, make a lentil loaf, or lentil sloppy joes
• Lentil Dip: Turn the lentils into a simple dip, (yellow lentil ‘hummus’), spread (spicy lentil kalamata spread), or pate
• Lentil Snacks and Desserts: Dry and season for a crispy snack (like roasted chickpeas) and even use in brownies (yes, you read that right!).

Are you ready start cooking lentils now? We hope this guide answered all your lentil questions and empowers you to start including all the benefits of lentils in your meal planning! It’s really so easy and inexpensive (and healthy!) to include lentils in your daily meals. Let us know in the comments which recipes you tried and which are your favorite!

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