How to Cook Lentils
Servings: 4 servings
Calories:
Learn how to cook lentils perfectly every time using simple, reliable methods. This easy guide covers stovetop, Instant Pot, rice cooker, and pressure cooker techniques, along with tips for achieving the best texture for any dish. Whether you're making soups, salads, or classic Italian favorites like pasta e lenticchie, lentils are a versatile, affordable, and nourishing plant-based staple.
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Equipment
- Medium saucepan (or preferred cooking method below)
Ingredients
- 1 cup lentils any variety—see notes
- 2½ –3 cups broth or water
- 1 bay leaf optional but recommended
- Pinch of salt add toward the end
Instructions
Rinse & Sort
- Rinse lentils well under cool water.
- Pick through to remove any small stones or debris.
Stovetop Method (Recommended)
- Add lentils, broth, and bay leaf to a saucepan.
- Bring to a gentle boil, then reduce to a low simmer.
- Cook uncovered:Brown/Green: 20–25 minutesRed/Yellow: 12–18 minutesBlack (Beluga): 20–25 minutes
- Add salt during the last 5 minutes of cooking.
- Drain any excess liquid if needed and remove bay leaf.
- Lentils are ready when tender but not mushy.
Instant Pot Method
- Add lentils, broth, and bay leaf to the Instant Pot.
- Seal and cook on High Pressure:Brown/Green: 9–10 minutesRed/Yellow: 5–6 minutesBlack: 9–10 minutes
- Allow natural release for 10 minutes, then quick release remaining pressure.
- Stir, salt to taste, and drain if needed.
Rice Cooker Method (Great for Simplicity)
- Add lentils, broth, and bay leaf to rice cooker.
- Use the “white rice” or standard cook setting.
- Cook until cycle completes (about 20–30 minutes).
- Let sit 5–10 minutes, then check for doneness.
- Add salt and drain excess liquid if needed.
- Best for brown or green lentils.
Stovetop Pressure Cooker
- Add lentils, broth, and bay leaf to cooker.
- Lock lid and bring to pressure over medium heat.
- Cook: Brown/Green: 6–8 minutesRed/Yellow: 3–5 minutes Black: 6–8 minutes
- Let pressure release naturally for 10 minutes, then release remaining pressure.
- Salt to taste and drain if needed.
Notes
Notes & Tips
If you’re unsure which method to use, the stovetop simmer gives you the most control over texture—especially helpful when you’re learning how different lentils behave.
- No Soaking Needed
Lentils cook quickly and don’t require soaking like other legumes. - Salt Timing
Adding salt toward the end helps maintain the best texture (though modern cooking shows it’s flexible—this is a preference). - For More Flavor
Cook lentils in vegetable broth and add:- Garlic cloves
- Onion slices
- Fresh herbs (thyme, rosemary)
- Texture Control
- For salads → cook just until tender
- For soups → cook slightly longer for softness
