Cook green or brown lentils perfectly every time with this foolproof method! Unlike chickpeas or beans, lentils can be cooked from start to finish in under 20 minutes. Add these nutritious tiny legumes to salads, soups, stews or even entrées like veggie burgers or bolognese.
The term "superfood" often gets thrown around loosely, but lentils for sure are at the top of the list. They are a plant-based nutrition powerhouse in addition to being inexpensive, flavorful, and versatile to add to a variety of dishes. I love featuring them in this lentil tabbouleh salad and this delicious mujadara!
There's no shame in reaching for a can of lentils (I do this all the time too), especially when you need to get a meal on the table fast. But when I'm already cooking in the kitchen, it's easy to add a pot of water to the stove to cook lentils from scratch. They'll be done before plating whatever else I'm making, allowing me to enjoy perfectly tender lentils without any of the preservatives you'd find in cans.
The only question then is which lentils to use! There are several different types of lentils, each with their own unique characteristics in terms of texture and how long they take to cook. I honestly love them all and it largely depends on what I plan to use them for, but my go-to is usually green lentils.
Types of Lentils
There are many varieties of lentils but they can essentially be grouped into the following categories:
- Green lentils: Green lentils are slightly nutty with a hint of peppery flavor. They'll soften a bit when cooked but continue to hold their shape well (unlike red lentils). Green lentils are ideal for adding to essentially any salad or hearty soup for a nutritional boost without compromising the overall flavor.
- Brown lentils: Brown lentils are very similar to green lentils and take the same amount of time to cook. The main difference is that brown lentils have more of a neutral, earthy flavor. These are typically the most common lentils in grocery stores.
- French green lentils (Le Puy): French lentils are green lentils that are grown in France and have a more distinct peppery flavor. They are also firmer than regular green lentils and therefore take longer to cook. I typically will only use them on salads but they certainly can be added to pasta sauce or soup for a little more texture.
- Red lentils: Also referred to as yellow lentils, red lentils are the softest type of lentil. They are sold as "split red lentils," and are actually just brown lentils that have been split in half and had their husks removed. The result is that they almost purée when cooked, creating a delicious creamy texture perfect for soups and Indian cuisine.
- Black lentils: Black lentils (also called black beluga lentils) look similar to caviar. They remind me of hemp seeds in that you can mix them into many dishes to reap their nutritional benefits without impacting the dish much. They have a rich, earthy flavor and hold their shape really well. I love including these on pasta night in this black lentil marinara sauce!
How to Cook Green Lentils
Green lentils cook much faster than black beans and other legumes, plus the cooking process is really simple. One cup of dry lentils yields about 2.5 cups of cooked lentils.
1. Rinse the dry lentils. Use a fine mesh sieve to give the lentils a quick rinse. Also, inspect to make sure there are no small rocks or debris (pick them out if you find any) as it is natural for some to pass through into the batch after harvesting.
2. Boil then simmer. Add 1 cup of lentils and 2 cups of water to a medium saucepan along with a pinch of salt. Bring to a boil and then simmer covered on low heat for 17 minutes. Remove the lid to test that the lentils are soft and tender (not mushy). Drain the excess water.
This basic recipe will give you green lentils to use for any dish. However, feel free to season them as you wish! Common seasonings include a bay leaf, fresh herbs and/or garlic cloves.
Recipe Tips
Don't overcook the lentils! Overcooked green lentils will lose their shape and become mushy. And while mushy lentils are fine for soups and stews, we want to avoid that for other dishes. Keep an eye on the lentils towards the end to check on their firmness.
Don't soak the lentils in advance. Some people like to soak chickpeas and beans before cooking, but that isn't the case with lentils. It simply isn't necessary because they soften and cook so quickly.
Don't stress about measurements. I use a ratio of 2:1 cups water to lentils, but it by no means has to be exact. I've used more water in the past and gotten the same results. I wouldn't go less on the cooking liquid though as you want to ensure the lentils are fully submerged when cooking.
Storage
Uncooked lentils theoretically can last for a couple years in the pantry at room temperature, but it's common for older lentils to not cook as quickly nor soften as much compared to fresher ones. Lentils ideally should be cooked within 6-12 months of purchasing when stored properly in an airtight container.
Once cooked, store any leftover lentils in an airtight container in the refrigerator for up to a week.
How to Use Green Lentils
Green lentils are great for meal prep because a batch can last you for the week ahead. They are a staple in vegan cooking for their protein and iron content but also because of their versatility for use in both side dishes and main courses.
I've touched on a few recipes above but the possibilities are endless. Green lentils are wonderful in salads, soups and stews where you want to add a bit more texture. However, they also can be used in vegan meatballs, veggie burgers and marinara sauce to boost the nutritional content!
Health Benefits of Green Lentils
Lentils as a whole are rich in proteins, essential amino acids, minerals and fiber. They've also been proven to have positive effects on diabetes management, support for cardiovascular heatlh and antioxidative properties (source).
A single ½ cup serving provides 9 grams of plant-based protein. They are rich in folate, iron, manganese and phosphorus, while also being a good source of thiamine, vitamin B6, magnesium, copper and zinc (source).
The nutritional differences between the different types of lentils are small. Green lentils do contain more than double the fiber as red lentils, but red lentils contain slightly more iron and folate than the green variety.
I hope you enjoy this foolproof method for cooking green lentils! Please snap a pic and share @eatingbyelaine so I can see all the creative ways you use them in your plant-based meals!
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How to Cook Green Lentils (Brown Lentils Too!)
- Total Time: 20 minutes
- Yield: 2.5 cups 1x
- Diet: Vegan
Description
Cook green or brown lentils perfectly every time with this foolproof method! Unlike chickpeas or beans, lentils can be cooked from start to finish in under 20 minutes. Add these nutritious tiny legumes to salads, soups, stews or even entrées like veggie burgers or bolognese.
Ingredients
- 1 cup dry green lentils (or brown lentils)
- 2 cups filtered water
- pinch of fine salt
Instructions
- Rinse the dry lentils. Use a fine mesh sieve to give the lentils a quick rinse. Also, inspect to make sure there are no small rocks or debris (pick them out if you find any) as it is natural for some to pass through into the batch after harvesting.
- Boil then simmer. Add 1 cup of lentils and 2 cups of water to a medium saucepan along with a pinch of salt. Bring to a boil and then simmer covered on low heat for 17 minutes. Remove the lid to test that the lentils are soft and tender (not mushy). Drain the excess water.
Notes
Don't overcook the lentils! Overcooked green lentils will lose their shape and become mushy. And while mushy lentils are fine for soups and stews, we want to avoid that for other dishes. Keep an eye on the lentils towards the end to check on their firmness.
- Prep Time: 3
- Cook Time: 17
- Category: How to
- Method: Stovetop
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