Cooking lentils is simple and reliable. Simmer 1 cup of lentils with 2 cups of water or vegetable broth for about 30 minutes and you’ll have perfectly cooked lentils ready to use in salads, tacos, hearty bowls, meatless meatballs and many other dishes. Below you’ll find clear cooking times, methods for different lentil types, tips to avoid mushy results, and ideas for how to use and store cooked lentils.
Lentils rank among the most versatile, budget-friendly, and nutritious plant-based ingredients. They cook quickly, pair well with a wide range of flavors, and are high in fiber and plant protein. I rely on them for meals ranging from simple bowls and salads to soups and vegan “meat” recipes.
Over time I’ve learned the specific cooking times and best uses for each variety. If you’ve wondered how to cook lentils well, this guide will walk you through everything you need to know.
Table of Contents
- Lentil Cooking Times
- What To Make with Cooked Lentils
- Watch The Video
- Types of Lentils
- How to Cook Lentils on the Stove
- How to Cook Red Lentils
- How to Cook Lentils in the Instant Pot
- Why Lentils Get Mushy
- How to Fix Mushy Lentils
- Jenné’s Lentil Cooking Tips
- How to Season Lentils
- How to Store Cooked Lentils
- How to Cook Lentils FAQ
- More Cooking Basics Recipes
- How to Cook Lentils Recipe
Lentil Cooking Times
The general rules are the same for all lentils: no soaking required and a 1:2 ratio of lentils to liquid. Cooking times vary by type:
| Lentil Type | Cooking Time | Notes |
| Green and Brown | About 30 minutes | Cook until tender but not falling apart |
| Black and French | 30–35 minutes | Tender yet firm, hold their shape well |
| Red | 15–20 minutes | Quickly become soft and creamy—best for soups and dals |
What To Make with Cooked Lentils
Cooked lentils are incredibly adaptable. Popular ways to use them include:
- Hearty lentil salads—great for meal prep and packed with protein.
- Quick lentil tacos or taco “meat” for filling tacos, burritos, and bowls.
- Lentil meatballs or meatloaf as a savory, satisfying main.
- Buddha bowls, soups, stews, and curries where lentils add body and nutrition.
Watch The Video
Watch a short demonstration to see how I prepare a favorite lentil salad and the basic stovetop method.
Types of Lentils
Lentils are small legumes with a mild, slightly nutty flavor. They’re nutritious—high in fiber, plant protein, B vitamins and essential minerals. Different varieties perform better in particular dishes:
- Black lentils (beluga/caviar)—Firm, keep their shape and are excellent in salads and bowls.
- French (Puy) lentils—Firm but slightly more delicate than black lentils; great for salads and preparations where shape matters.
- Green and brown lentils—Versatile and slightly softer; good for patties, meatloaf, and many cooked dishes when not overcooked.
- Red lentils—Cook down very quickly into a soft, creamy texture, ideal for soups, dals and curries.
How to Cook Lentils on the Stove
Stovetop lentils are straightforward. Follow these steps for tender, evenly cooked lentils:
- Sort and rinse: Remove any debris or damaged lentils and rinse under cool water in a fine-mesh strainer.
- Cook: Combine 1 cup lentils with 2 cups water or broth in a pot, bring to a boil, then reduce to a gentle simmer. Keep the lid slightly ajar and cook until tender—about 30 minutes for most varieties. Black and French lentils may need a few extra minutes. Add 1/4 cup water at a time if the pot becomes dry.
- Season and serve: Salt to taste and use lentils as a side or in your favorite recipes.
How to Cook Red Lentils
Red lentils cook faster and break down into a soft, creamy texture. They’re best used in soups, stews, dals or purees. If you prefer a lentil that keeps its shape, choose green, brown, black or French varieties instead.
How to Cook Lentils in the Instant Pot
To cook lentils quickly in an electric pressure cooker: add 1 cup lentils and 1 3/4 cups water or broth, then pressure cook on high for 8 minutes. Release according to your cooker’s instructions.
Why Lentils Get Mushy
Lentils can become mushy for several common reasons:
- Too much water: Stick to a roughly 1:2 ratio and add extra liquid sparingly, 1/4 cup at a time.
- Boiling instead of simmering: A vigorous boil breaks down lentils faster; cook gently with the lid slightly open.
- Leaving them in the hot pot: Remove from heat once they reach the desired texture—cooling firms them up slightly.
How to Fix Mushy Lentils
If lentils become too soft, try this:
- Drain excess liquid.
- Spread lentils on a baking sheet to cool and dry slightly.
- Refrigerate the tray to firm them up faster if needed.
If they’re extremely mushy, use them in recipes that benefit from a puree or binder, such as meatloaf, patties, or soups.
Jenné’s Lentil Cooking Tips
- Adjust cooking time: Watch the lentils and shorten or lengthen cooking as needed for the texture you want.
- Salt is optional: If the lentils will be used in a salty prepared dish, you can skip salting during cooking.
- Skim foam: Remove foam that forms in the first few minutes for a cleaner flavor.
- Plan for volume: 1 cup dry lentils yields about 3 cups cooked.
How to Season Lentils
Aromatics: Sauté garlic, shallot, or onion in oil before adding lentils and liquid for extra flavor. Finish cooked lentils with flaky sea salt, a splash of vinegar (balsamic or red wine), a simple vinaigrette, a drizzle of olive oil, or a spoonful of miso-tahini dressing. Fresh herbs or a sprig of rosemary or thyme in the cooking liquid add an herbaceous note.
How to Store Cooked Lentils
- Refrigerate: Store cooled lentils in an airtight container for up to 5 days.
- Freeze: For longer storage, freeze cooled lentils in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or gently in the microwave.
How to Cook Lentils FAQ
Simmer green and brown lentils about 30 minutes, black or French lentils 30–35 minutes to remain firm, and red lentils 15–20 minutes until very soft.
No—lentils do not require soaking. Simply sort and rinse before cooking.
Use about 2 cups of water or broth for 1 cup of lentils (a 1:2 ratio) and simmer with the lid slightly ajar, adding more water if needed.
Yes. Multiply ingredients and use a larger pot; cooking times remain similar though you may need to monitor liquid levels.
More Cooking Basics Recipes
Main Dishes
How to Cook Beans
Side Dishes
Instant Pot Brown Rice
Side Dishes
Instant Pot Quinoa
Drinks
How to Make Almond Milk
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How to Cook Lentils
Video
Ingredients
- 1 cup lentils, green, brown, French, or black
- 2 cups water or vegetable stock
- ½ tsp salt, plus more to taste, optional
Instructions
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Sort and rinse the lentils to remove any debris. Rinse under cool water in a fine-mesh strainer.
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Combine lentils, water or stock, and salt in a pot. Bring to a boil, then reduce to medium-low and simmer with the lid slightly ajar until tender—about 30 minutes for most varieties. Black and French lentils may need up to 35 minutes. Add 1/4 cup water at a time if needed.
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Season to taste and use as desired: serve as a side, add to salads, tacos, bowls, soups, or other recipes.
Notes
- Refrigerating: Store cooled lentils in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled lentils in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or gently reheat.
Recipe Pro-Tips:
- Adjust the cooking time: Watch lentils as they cook—overcooking can make even firmer types mushy.
- Red lentils: These cook quickly and break down, making them better suited for soups and curries.
- Skim the foam: Remove foam from the surface early in cooking for a cleaner-tasting result.
- Simmer gently: Avoid a rolling boil to keep lentils intact.
- Plan for volume: One cup dry yields about three cups cooked.
- Salt: Add during cooking if desired, or wait until the lentils are incorporated into a recipe.