How to Cook Lentils

User Reviews

5

162 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    20 mins

  • Total Time

    25 mins

  • Servings

    4 to 6

  • Course

    Side Dish

How to Cook Lentils

This is a straightforward method to cook French green or black lentils until tender but firm, suitable for various dishes. The recipe includes an optional lemon-herb dressing combining fresh lemon juice, olive oil, Dijon mustard, parsley, and seasonings, which brightens and adds flavor to the cooked lentils. The prepared lentils can be served as a side dish or incorporated into salads and other recipes.

Description

How to Cook Lentils provides a clear approach to cooking lentils so they maintain their shape without turning mushy. It uses a simple boiling and simmering technique with periodic stirring to ensure even cooking, followed by draining any excess water. The optional lemon-herb dressing adds acidity from the lemon juice, richness from the olive oil, and subtle spice from the mustard and red pepper flakes, balanced with fresh parsley to freshen the flavor. This combination livens the lentils and makes them versatile for immediate serving or storing for later use.

The texture of the lentils is tender but intact, making them suitable for salads, sides, or incorporating into other dishes where a firm lentil is preferred. The method is uncomplicated and relies mostly on careful timing to avoid overcooking.

Because the dressing is optional, this recipe can be customized to personal taste or dietary preferences without losing the core preparation technique for lentils.

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Ingredients

Servings

Cooked Lentils

  • 1 cup French green lentils or black lentils, uncooked
  • Medium pot water

Lemon-Herb Dressing, optional

  • 3 tablespoons lemon juice fresh
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt sea salt
  • ¼ teaspoon Dijon mustard
  • black pepper freshly ground
  • ½ cup parsley chopped, fresh
  • Pinch red pepper flakes optional

Instructions

  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.
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