How to Cook Perfect Lentils.
Serves 4–6 · Prep: 2 min · Cook: 15–30 min
Make It
From dry
Rinse 1 cup dry lentils and pick out any debris.
Transfer to a pot and cover with 3 cups water or broth. Add a strip of kombu if using.
Bring to a boil, then reduce to a gentle simmer and cook until tender: 15–20 minutes for red, 25–30 for green, brown or black.
Drain any excess liquid, season with sea salt, and remove the kombu.
From a can
Drain and rinse thoroughly under cold water.
Use as is, or warm gently on the stovetop with olive oil and sea salt.
Notes
Salt at the end, never the start. Salt added early toughens the skins and makes them take longer to cook.
Lentils need no soaking, which is what makes them the fastest thing in this category.
Red lentils break down into a creamy texture, so they are for soups and curries. Green, brown and black hold their shape, so those are for salads and bowls.
Keep it at a gentle simmer and resist stirring. A rolling boil splits the skins.
Toss them with olive oil, lemon juice, sea salt and fresh herbs while still warm. They absorb far more flavour warm than cold.
Use them in a No B.S. Salad or Protein Bowl.
Counts as Complex Carbs at ½–1 cup cooked.
