How to Cook Lentils
Yield: 4 servings
Calories: 150kcal
Learn how to cook lentils on the stovetop and in the oven. Brining the lentils produces a creamy texture and helps to retain their spherical shape.
Ingredients
Lentil Brine
- 1 cup dried lentils, green, brown, French green, Lentilles du Puy, black
- 1 ½ teaspoon kosher salt, divided
- 7 cups water, divided
Lentils (no brine)
- 1 cup dried lentils, green, brown, French green, Lentilles du Puy, black, red, yellow
- ½ teaspon kosher salt
- 4 cups water, 3 cups for stovetop, 4 cups for baking method
Special Equipment
Instructions
Lentil Brine
- Add 1 cup lentils to a fine-mesh strainer. Sort and then rinse with cold water.
- Add 1 teaspoon salt and 4 cups warm water (110°F/43°C) to a medium-sized bowl, stir to dissolve the salt.
- Add lentils to the brine and allow to sit for 1 hour.
- Drain using the strainer and rinse with cold water.
- Lentils can be stored in the refrigerator up to 2 days after brining before cooking.
- Cook lentils by the stovetop or baking method.
Stovetop Method
- Add lentils to a fine-mesh strainer. Sort and then rinse with cold water. Skip this step if already brined.
- Transfer lentils to a medium-sized pot. Add 3 cups of water and ½ teaspoon salt.
- Bring water to a boil over high heat. Once it just begins to boil, reduce to a gentle simmer over medium-low heat. Minimal agitation is the goal.
- Add more water as needed to the pot, keeping the lentils submerged.
- Cook until tender, about 10 to 15 minutes for brined lentils, or 15 to 30 minutes for unbrined lentils. Time varies based on the type of lentil.
- Drain the cooked lentils through a fine-mesh strainer and transfer to a bowl or container.
Baking Method
- Set the oven rack to the middle position. Preheat to 325°F (163°C).
- Add lentils to a fine-mesh strainer. Sort and then rinse then rinse with cold water. Skip step if already brined.
- Transfer lentils to a medium-sized ovenproof pot or Dutch oven.
- Add 4 cups of water and ½ teaspoon salt.
- Cover pot and place in the oven.
- Bake for 30 minutes. Check for doneness, continue to bake and check every 5 minutes until tender. Bake up to 60 minutes. Time varies depending on the type of lentil.
- Drain cooked lentils through a fine mesh strainer and transfer to a bowl or container.
Notes
- After brining, you can drain and store the lentils in the refrigerator for up to two days.
Nutrition
Calories: 150kcal | Carbohydrates: 27g | Protein: 11g | Sodium: 85mg | Fiber: 7g | Sugar: 2g | Calcium: 40mg | Iron: 2.7mg
Recipe Link