How to Properly Cook Lentils – the Easiest Methods

No, lentils do not need soaking, unlike red kidney beans, peas or chickpeas. This is their main advantage – they are cooked straight after rinsing. Soaking for 1–2 hours can shorten the cooking time by 5–10 minutes, but it will not make a significant difference to the result. If you are planning long storage or dishes for sensitive digestion, soaking will help wash out some of the phytic acid and make the lentils easier to digest. Red lentils never need soaking.

The main reason is salting at the start of cooking. Salt seals the skin of the pulses and they do not absorb water. Another cause may be very old lentils (more than a year old) – these will no longer cook properly, so throw them out and buy fresh ones. Hard water with a high mineral content can also make the pulses firm – use filtered or bottled water. Some varieties of lentil (Puy) are naturally firmer and need more time.

In the refrigerator in a tightly closed container – up to 5 days without loss of quality. On the second day the lentils become even tastier as they soak up their own “broth”. In the freezer in airtight portioned containers – up to 3 months without loss of flavour or texture. It is convenient to freeze them in small portions to add to soups. Cooked lentils can be used in salads, mixed with rice, or made into patties with vegetables.

Classically as a side dish with meat (pork, beef, lamb) and fish (salmon, sea bream). In Mediterranean cuisine – with grilled vegetables, olive oil, garlic and lemon juice. In Indian cuisine – with spices (coriander, turmeric, ginger) as a “dal”. In Russian cuisine – with sauteed onion and lard. A lentil salad with goat’s cheese and beetroot is a modern restaurant presentation. Pureed lentil soup with caraway and cream is a classic of European cuisine.