Description
A simple and foolproof method for cooking dried lentils to perfection. Learn the basic steps and common tips for tender, flavorful lentils every time.
Ingredients
Scale
- 1 cup dried lentils (brown, green, or French green lentils work best)
- 3 cups water or vegetable broth
- 1–2 cloves garlic, smashed or thinly sliced
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- Optional: 1 tablespoon olive oil or a knob of butter
Instructions
- 1. Rinse the lentils in a fine-mesh sieve under cold running water. Discard any debris or damaged lentils.
- 2. Combine rinsed lentils, water or broth, garlic, and bay leaf in a medium saucepan. Add optional oil or butter if using.
- 3. Bring to a boil over medium-high heat.
- 4. Reduce heat to low, cover loosely, and simmer for 20-30 minutes, or until tender but holding shape.
- 5. Remove and discard the bay leaf. Stir in salt, taste, and adjust seasoning. If too much liquid remains, simmer uncovered briefly.
Notes
Store cooked lentils in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Staple
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 10mg
- Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 9g