Lentils

Why You’ll Love This Recipe

Lentils are budget-friendly, healthy, and incredibly easy to cook. Unlike beans, they don’t require soaking and are ready in less than 30 minutes. Whether you use them as a side dish, toss them into salads, or serve them with rice, this recipe provides a reliable method for perfectly cooked lentils every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For lentils in the Instant Pot:
1 cup lentils, picked through and rinsed
2 cups water or broth
1 bay leaf or 3 sprigs thyme (optional)
½ teaspoon salt
1 tablespoon olive oil (optional)

For lentils on the stove:
1 cup lentils, picked through and rinsed
2 cups water or broth, more as needed
1 bay leaf or 3 sprigs thyme (optional)
1 shallot, peeled (optional)
½ teaspoon salt

Directions

Instant Pot method

1. Add lentils, water or broth, bay leaf or thyme, salt, and olive oil (if using) to the Instant Pot.
2. Secure the lid and set the valve to sealing. Cook on high pressure for 9 minutes for tender lentils.
3. Allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Remove the bay leaf or thyme before serving.

Stovetop method

1. In a saucepan, combine lentils, water or broth, bay leaf or thyme, and shallot (if using). Bring to a boil.
2. Reduce heat to a gentle simmer, cover partially, and cook for 20–25 minutes, stirring occasionally. Add more water as needed.
3. Stir in salt toward the end of cooking. Remove aromatics before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 20–25 minutes (stovetop) or 9 minutes (Instant Pot, plus pressure release)
Total time: 25–30 minutes

Variations

• Add garlic, onion, or carrots while cooking for extra flavor.
• Use different herbs like rosemary, sage, or parsley in place of thyme.
• Stir in a splash of lemon juice or vinegar before serving to brighten the flavor.
• Cook in coconut milk and curry spices for an Indian-inspired dish.
• Add chili flakes or smoked paprika for a hint of heat and smokiness.

Storage/Reheating

Store cooked lentils in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth to loosen them.

FAQs

Do lentils need to be soaked before cooking?

No, lentils cook quickly and don’t require soaking.

What kind of lentils work best for this recipe?

Brown and green lentils hold their shape well, while red lentils cook down to a softer texture.

How do I prevent lentils from getting mushy?

Avoid overcooking and check for doneness starting at 20 minutes on the stove.

Can I use broth instead of water?

Yes, broth adds more flavor to the lentils.

Why add aromatics like bay leaf or thyme?

They infuse the lentils with subtle flavor while cooking.

Can I make lentils in advance?

Yes, they store and reheat well, making them perfect for meal prep.

Are lentils healthy?

Yes, they’re high in plant-based protein, fiber, iron, and essential minerals.

Can I freeze cooked lentils?

Yes, they freeze well. Store in portions for easy use later.

Should I salt lentils at the beginning of cooking?

Adding salt at the start helps season them but doesn’t toughen their skins.

How can I use cooked lentils?

Serve as a side dish, toss into salads, mix into soups, or use in tacos and grain bowls.

Conclusion

Cooking lentils is simple and rewarding, giving you a versatile, protein-rich base for countless meals. Whether you prepare them quickly in the Instant Pot or gently simmer them on the stove, this recipe ensures perfectly tender and flavorful lentils every time.

Print