Discover all you need to know about how to cook red lentils so they come out perfectly each and every time. This healthy ingredient cooks quickly making it perfect for easy weeknight meals.
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Red lentils are one of the easiest legumes to cook which is why I enjoy keeping them on hand for quick meals. I can cook up a batch in about 20 minutes and turn it into a hearty, satisfying meal my whole family loves like this Red Lentil Bolognese!
Their earthy flavor works with a wide range of ingredients and seasonings to make soups, curries, dals, dips, and even veggie burgers. Looking for more quick dishes? You are going to love this Vegan Cacio e Pepe and Easy Chickpea Tacos.
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Why You Will Love Cooking Red Lentils
- No need for soaking!
- Cook the quickest of all types of dried lentils.
- A healthy source of plant-based protein.
- Naturally vegan and gluten-free.
- A mild flavor that works with many different seasonings.
Ingredients
You can cook red lentils with no more than water and salt with a ratio of 3:1, three cups of water for every one cup of lentils.
You can use this ratio to cook your desired about of lentils. I generally allow about ¼ cup of red lentils per person when preparing them as a main course.
- Dry red lentils: Today split red lentils are often easy to find in most grocery stores. Check for them in the same place as dried beans. If yours doesn’t carry them, they are available to order online or check local Middle Eastern markets or health stores.
- Water and salt
More About Red Lentils
Lentils come in a wide variety of colors including red, yellow, brown, green, and black.
Like yellow lentils, this variety of lentils cooks more quickly and becomes mushy when cooked. Most often they are packaged as red split lentils and may be called masoor dal.
Dry red lentils appear a light pink or orange and when cooked they are yellowish. Their flavor is quieter than darker-colored lentils with a slight sweetness and an earthiness similar to split peas.
Most often they are prepared by boiling and simmering in soups and stews. Since they cook up with a softer texture, they can also be blended to make creamy pureed soups and curries
Red lentils are a popular ingredient in Indian cuisine and are used to make dals.
Flavor Add-Ins and Substitutions
The subtle taste of red lentils means they easily absorb the flavors from vegetables, spices, and herbs added to the pot. Here are some of my favorites to use when cooking them.
- Aromatics: Onions, garlic, ginger, bay leaf
- Vegetables: Tomatoes, carrots, chili peppers, bell peppers, celery
- Spices: Cumin, curry powder, turmeric, cinnamon
- Replace water: With vegetable broth, vegetable stock, tomato paste, tomato sauce, and coconut milk
- Miso: White miso is the best match for the quiet flavors of red lentils.
- Fresh herbs: Parsley, cilantro, basil
- Other: Lemon juice, mustard, vinegar
How Long to Cook Red Lentils
1. Rinse the red lentils in a colander. Check for any broken or damaged lentils or small stones that could be in them.
2. Transfer the rinsed lentils to a pot and add the water.
3. Bring to a boil over medium-high heat, and once boiling, reduce the heat to a simmer.
4. Simmer with the lid tilted until desired tenderness is reached, about 10 minutes or so.
5. Add salt to the red lentils after cooking and enjoy!
If you want to cook your red lentils with some aromatics such as chopped onion or garlic, I recommend sauteing them in olive oil or another healthy oil before adding the rinsed lentils and water or vegetable broth to the pot.
TOP TIP: How long it takes to cook red lentils may vary depending on the age of your lentils, the ingredients you add to the pot, and the final consistency you want. They can cook as quickly as under ten minutes but sometimes may take up to twenty minutes.
How to Serve Red Lentils
The beauty of red lentils is that they can work as a side dish or main course and pair with a variety of different dishes.
- Basmati rice or quinoa
- Naan bread or pita bread
- I love serving up simple vegetable side dishes such as air fryer green beans, roasted spaghetti squash, or air fryer squash.
- Red lentil soups go great with some gluten-free garlic bread or half of your favorite sandwich.
How to Store
- Uncooked lentils: Store all varieties of lentils at room temperature in a cool, dry place. If the bag is open, store them in an airtight container or jar to keep out any unwanted pests.
- Leftovers: After cooking, allow them to cook completely, and then red lentils can be stored in the refrigerator for up to five days.
- Reheat: To reheat, return the lentils to a saucepan to heat over medium-low heat. They may thicken while stored and you may need some water or vegetable broth to thin the soup out.
Expert Tips
- Rinse red lentils prior to cooking and make sure they aren’t any stones.
- It's a good idea to add the salt at the end of cooking as adding it before may lengthen the cooking time.
- Age matters. Older lentils take longer to cook and if they are super old, they may not ever lose a bit of crunch!
- If you don't like mushy lentils and prefer them firmer, reduce the cooking time or try a different lentil such as brown lentils or black lentils which hold their shape and have a firmer texture.
- If your lentils end up with excess water, you can let them sit prior to serving and let them absorb the extra water or drain a bit of it off.
FAQs
Yes, red lentils are a healthy plant-based protein you can use to create a variety of budget-friendly meals. In general, one cup of cooked lentils provide close to 18 grams of protein, which is much higher than other types of legumes. A one cup serving is an excellent source of folate, providing 90% of your daily needs. It is also a good source of quite a few B vitamins, magnesium, potassium, iron, fiber, and much more.
What makes red lentils so special is their powerful nutrition and ease of cooking. They are a great addition to meals and cook in less than 30 minutes. Used in vegan and vegetarian diets, they are a good source of protein that the body needs to function properly.
More Lentil Recipes
How to Cook Red Lentils
Ingredients
- 1 cup red lentils
- 3 cups water or vegetable broth
- salt to taste
Instructions
- Rinse the red lentils in a colander. Check for any broken or damaged lentils or small stones that could be in them.
- Transfer the rinsed lentils to a pot and add water to the pot.
- Bring to a boil over medium-high heat, and once boiling, reduce the heat to a simmer.
- Simmer with the lid tilted until desired tenderness is reached, about 10 minutes (you can cook for a little less time if you want them less mushy and a little more time if you prefer them more mushy). Add salt to taste after cooking.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Rinse red lentils prior to cooking and make sure they aren’t any stones.
- It's a good idea to add the salt at the end of cooking as adding it before may lengthen the cooking time.
- Age matters. Older lentils take longer to cook and if they are super old, they may not ever lose a bit of crunch!
- If you don't like mushy lentils and prefer them firmer, reduce the cooking time or try a different lentil such as brown lentils or black lentils which hold their shape and have a firmer texture.
- If your lentils end up with excess water, you can let them sit prior to serving and let them absorb the extra water or drain a bit of it off.
Nutrition
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