Want to cook green or brown lentils without a recipe? All you need is this lentil to water ratio, which works every time.
Wondering how to make lentils without a recipe? All you need is that lentil to water ratio, which works every time. This ratio is for brown and green lentils only (since red and yellow lentils cook differently — they become mushier when cooked and are used for stews). Here is is:
If you’re interested in adding more plant-based meals to your diet, lentils are one of the first things you should turn to. These tiny legumes are protein and fiber powerhouses, they’re easy to cook, and they have a delicious earthy flavor that adds to all sorts of dishes. Read on to find my go-to method for how to cook lentils, along with information about different varieties and my favorite lentil recipes.
If you’re making a homey soup or stew, either regular green or brown lentils would be an excellent choice. Instead of holding their shape, they soften and become mushy as they cook. I like to add the dried lentils to a big pot of soup and let it simmer until they become tender, about 30 minutes.
These black lentils are very similar to the French green variety. In fact, you could use them interchangeably in most lentil recipes! They cook in about 20 minutes, and they have a nice bite. I turn to them when I want to add lentils to a salad or serve them on their own as hearty side dish.
Below, you’ll find my go-to method for seasoning cooked French lentils. I toss them with lemon juice, Dijon mustard, fresh herbs, and red pepper flakes to make a nutritious side dish or base for plant-based bowls. They keep in the fridge for up to 5 days, so they’re one of my favorite proteins to meal prep and keep on hand in the fridge.
Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they’re a great choice for adding to thick curries, stews, or an Indian dal. I even blend them into a luscious, hummus-like dip!
Types of lentils and lentil recipes
This lentil to water ratio works for cooking brown and green lentils, but cooking yellow and red lentils is a bit different. Here’s a primer on the different types of lentils and a few examples of recipes to use with each:
Need more motivation to eat lentils? Here are all the Benefits of Lentils.
But how much lentil to cook? It’s all in the math. Here are a few handy formulas to remember:
- How much does 1 cup of dry lentils make? 1 cup dry lentils = about 2 ½ cups cooked lentils. Lentils increase in volume about 2 ½ times when cooked.
- How much is 1 serving of lentils? Plan for about 1 to 1 ½ cups of cooked lentils per serving.
- How much dry lentils do I need for about 4 cups cooked? Since lentils increase 2 ½ times when cooked, divide the cooked volume by 2 1/2. 1 ½ cups dry lentils = About 4 cups cooked lentils
How To Cook Lentils
FAQ
What is the ratio of water to lentils?
How much dry lentils for 1 cup cooked?
How much water for 2 cups of red lentils?
Should all the water be gone when cooking lentils?
How much water do you need to boil lentils?
For example, green lentils only require about 1 1/2 cups of water per cup of lentils, while red lentils only require 1 cup of water per cup of lentils. If you are boiling lentils, the general rule of thumb is to add 2 cups of water for every cup of lentils.
Are lentils high in potassium content?
Yes, lentils are rich in potassium. One cup of cooked lentils contains 731mg of potassium. In addition, lentils are also rich in other minerals such as iron, calcium and phosphorus.
How to boil lentils?
If yes, be sure to keep up as we explore how to boil lentils! Measure a cup of red lentils and pour the same into a strainer. Check them over for stones, debris, or rocks. Pour the perfect red lentils into a glass bowl and add a cup of water. Rinse thoroughly.
Do you need to soak lentils before cooking?
* You do not need to soak lentils before cooking them. * Be sure to pick through your lentils to eliminate rocks or other debris, and rinse them before cooking. * Add aromatics like onion, garlic or shallot, or herbs like bay leaf or thyme to the cooking liquid for extra flavor.