The best way to cook lentils
Rinse 1 cup whole brown or green lentils, then gently simmer in 3 cups water until tender, usually 15–20 minutes. Drain excess water. For split red lentils, use the shorter method below.
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The useful question is whether dinner needs intact lentils or a soft base. Whole brown and green lentils can hold their shape; split red lentils break down readily. Package age and variety affect timing. Judge the center of a cooled lentil instead of relying on the pot’s appearance.
Which method should you use?
Ingredients and equipment
About 3 cups cooked
Ingredients
Equipment
- Saucepan
- Fine-mesh strainer
- Spoon
- Measuring cups
No presoak needed. Follow the package for specialty varieties.
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Before you start
- Sort out stones and foreign material before rinsing.
- Keep the simmer controlled so foam stays in the saucepan.
- Cool cooked lentils promptly in shallow portions and refrigerate at 40°F or below.
Whole lentils method
Sort and rinse
Spread lentils on a light plate to spot debris, then rinse in a fine-mesh strainer.
Look for Clean lentils without foreign material.
Start the simmer
Combine lentils and 3 cups water. Bring to a boil, then reduce immediately to a gentle simmer.
Look for Small bubbles instead of a rolling boil.
Test the center
Simmer until tender, often 15–20 minutes; start checking earlier. Add water if the pot risks drying before the centers soften.
Look for A cooled lentil has no chalky hard center.
Drain before dressing
Drain remaining liquid, then season. For a cold salad, chill promptly in a shallow container before combining with chilled ingredients.
Look for Tender lentils with useful shape.
Fix common problems
Expecting split red lentils to remain as separate as whole green lentils.
Hard centers with little liquid? Add hot water and continue a gentle simmer.
Already falling apart? Use in soup or sauce instead of trying to restore a salad texture.
Common questions about this method
Do lentils need soaking?
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Split red lentilsAbout 15 min
Sort and rinse 1 cup split red lentils, then bring to a boil with 2 cups water and reduce to a gentle simmer. Stir occasionally and check for softness from about 5 minutes, adding water if needed to prevent catching. Keep the cooking liquid for a soft base, or drain as the dish requires.
Preparation
About 2 cups cooked
Ingredients
- 1 cup split red lentils
- 2 cups water
- Salt to taste after cooking
Equipment
- Saucepan
- Fine-mesh strainer
- Spoon
- Measuring cups
Split red lentils commonly soften in about 5–7 minutes; package directions take precedence.
Check and rinse
Confirm the package says split red lentils. Sort and rinse.
Look for Small split pieces, free of debris.
Start gently
Combine with 2 cups water. Bring to a boil and reduce to a gentle simmer.
Look for A controlled bubbling surface.
Watch the texture
Stir occasionally as the pieces soften, checking from around 5 minutes. Add a little water if needed to prevent catching.
Look for Soft lentils with the thickness you need.
Season for the dish
Remove from heat. Keep cooking liquid for a soft base, or drain excess if your recipe requires it.
Look for An even soft texture rather than dry paste.
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Added separate quantities and texture checks for whole lentils and split red lentils. Read our testing standards →
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