There are multiple types of lentils out there, and they can all be treated the same. Cooking times, however, may vary. Lentils are sometimes overlooked, but they should be celebrated for their strong nutritional prowess and quick cook time. So when you're stuck in a time crunch, grab some lentils and you'll be covered.
Washing, Storing + Shelf Life
See the section on the Grains + Legumes page that discusses grain washing and storage.
Guide to Soaking
Soaking lentils is not a necessary task. Take the night off, and enjoy your lentils tomorrow!
Molybdenum • Folate • Fiber • Copper • Phosphorus • Manganese • Iron • Protein • Vitamin B1 • Vitamin B5 • Zinc • Vitamin B6 • Potassium
• Gut + Colon Guardian
• Heart Helper
• Cellular Architect
• Energy Booster
• Blood Sugar Balancer
• Detox Endorser
Use a ratio of 2 cups water for every 1 cup of dry lentils.
On the stove, over high heat, bring lentils and water to a boil in an uncovered pot.
- Then, stir, cover, and reduce heat to lightly simmer. You’ll want to see only a few small bubbles and slight movement in the lentils.
For green or brown lentils, they will take a little longer about 20-40 minutes.
- For red lentils, can take as little as 10 minutes.
Check periodically, and add more water, if necessary.
Lentils should be tender with a slight bite, but not crunchy when they have finished cooking