Lentils Recipe

If you’re interested in adding more plant-based meals to your diet, lentils are one of the first things you should turn to. These tiny legumes are protein and fiber powerhouses, they’re easy to cook, and they have a delicious earthy flavor that adds to all sorts of dishes. Read on to find my go-to method for how to cook lentils, along with information about different varieties and my favorite lentil recipes.

My method for how to cook lentils is easy! It comes down to 2 basic steps:

Not all varieties of lentils are interchangeable, and each works particularly well in different types of recipes. Here are the varieties you’ll most often see in stores, along with suggestions for how to use them:

My favorite type of lentils! These guys hold their shape as they cook, and they have a yummy firm texture. I like to use them in lentil salad and pasta sauce, and their hearty texture is also delicious in my curried lentil soup.

These black lentils are very similar to the French green variety. In fact, you could use them interchangeably in most lentil recipes! They cook in about 20 minutes, and they have a nice bite. I turn to them when I want to add lentils to a salad or serve them on their own as hearty side dish.

If you’re making a homey soup or stew, either regular green or brown lentils would be an excellent choice. Instead of holding their shape, they soften and become mushy as they cook. I like to add the dried lentils to a big pot of soup and let it simmer until they become tender, about 30 minutes.

Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they’re a great choice for adding to thick curries, stews, or an Indian dal. I even blend them into a luscious, hummus-like dip!

Easy 20-Minute One Pot Lentils

They are easy to make in a few simple steps, and are simmered until tender with an assortment of seasoning to pack on the flavor. This vegan dish is also freezer-friendly and reheats really well.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 183 calories, Sugar 1.6 g, Sodium 202.4 mg, Fat 1.4 g, Saturated Fat 0.2 g, Trans Fat 0 g, Carbohydrate 32.1 g, Fiber 5.5 g, Protein 12.1 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 cups dry brown lentils
• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon turmeric
• 3 cups boiling water, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• fresh cilantro, chopped (optional, for serving)

Instruction:

1. Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside.
2. Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until the onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
3. Drain the lentils that have been soaking in water, then rinse and drain again. Stir the lentils into the pot along with the remaining 2 cups boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
4. Season with more salt and pepper to taste. Serve over brown or white rice, coconut rice, or a rice pilaf with a sprinkle of fresh cilantro on top. You can also serve on its own with a naan bread, pita bread, biscuits or dinner rolls for dipping.

20 Tasty Lentil Recipes (Quick Curry & More!)

This coconut lentil curry is a 30 minute easy dinner idea that’s healthy and full of flavor! It’s flavored with coconut milk and curry paste.

Prep: 10min

Total: 30min

Yield: 4

Nutrition Facts: servingSize None, calories 568 calories, Sugar 2 g, Sodium 605.4 mg, Fat 12.9 g, Saturated Fat 7.9 g, Trans Fat 0 g, Carbohydrate 92.8 g, Fiber 10.4 g, Protein 22.9 g, Cholesterol 0 mg

Ingredients:

• 2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
• 2 cups brown or green lentils
• 8 cups chopped leafy greens: spinach, kale, or chard
• 1 tablespoon olive oil
• 15-ounce can coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• Fresh ground black pepper

Instruction:

1. Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
5. Taste and add a few pinches of salt if desired. Serve with rice.

How to Cook Lentils

This is my go-to method for cooking lentils. Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls.

Prep: 5min

Total: 25min

Yield: 4

Ingredients:

• 1 cup uncooked French green or black lentils
• pot of water
• 3 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt
• ¼ teaspoon Dijon mustard
• freshly ground black pepper
• 1/2 cup chopped parsley
• pinches of red pepper flakes (optional.)

Instruction:

1. Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
2. Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.

Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes

FAQ

What is the best way to eat lentils?

1. Use them in a soup. It’s an old standby for a reason: It’s just flat-out good, especially on a cold day. …
2. Use them in fillings. This is how I’ve usually worked with lentils in a non-soup setting. …
3. Toss them. …
4. Bake them. …
5. Use them for sweets.

Is there a downside to lentils?

What do lentils do to your gut?

Are lentils healthy or fattening?