How to Cook Perfect Lentils

Serves: 4–6 · Prep: 2 min · Cook: 15–30 min

Storage: Refrigerate up to 5 days. Freeze cooked lentils up to 3 months.

How to Make It

Option 1: From Dry Beans

1. Rinse 1 cup dry lentils and remove any debris.

2. Transfer to a pot and cover with 3 cups water or broth.

3. Add a strip of kombu if using for digestibility.

4. Bring to a boil, then reduce heat and simmer until tender (15–20 min for red lentils, 25–30 min for green, brown, or black).

5. Drain any excess liquid, season with sea salt, and remove kombu before serving.

Option 2: From Canned Beans

1. Drain and rinse canned beans thoroughly under cold water.

2. Use as is, or gently warm on the stovetop with olive oil and sea salt.

Eat Shed Glow® Meal Builder

Counts as: Complex Carbs

Portions: Women ½ cup · Men 1 cup

Portions may adjust based on hunger, activity level, and individual goals.

Notes

• Unlike beans, lentils don't require soaking, making them a quick weeknight option. Red lentils cook fastest and break down into a creamy texture, ideal for soups and curries. Green, brown, and black lentils hold their shape better, making them great for salads and bowls. Cooking with kombu helps improve digestibility.

• For flavor, toss cooked lentils with olive oil, lemon juice, sea salt, and fresh herbs.