How do lentils cook

My favorite type of lentils! These guys hold their shape as they cook, and they have a yummy firm texture. I like to use them in lentil salad and pasta sauce , and their hearty texture is also delicious in my curried lentil soup.

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.

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. 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. I even blend them into a luscious, hummus-like dip! 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.

Beyond this simple preparation, there are endless ways to use them. Here's a tutorial how to cook lentils and ways to use them.

You do not need to soak lentils before cooking, but you can if you wish to. There are two advantages:. There are 4 main types of lentils. They look different from each other, have slightly different flavors, and require different cooking times. And they offer a broad range of texture when cooked. Brown Lentils are the most common type of lentil beans found.

Texture: They can tend to split and slightly fall apart when a little over-cooked, and are great at this stage to thicken soups and stews. But they hold their shape when simmered for 20 — 30 minutes. Best Uses: Soup, veggie burgers, sauces, vegetarian meatloaf, casseroles. Or roast them for a crispy alternative to little croutons in a salad. These lentils are generally smaller than Brown Lentils, and the French version including Puy lentils is noticeably smaller.

Their color ranges from a greenish bean to a mottle darker green French varieties. Texture: Green Lentils have a harder exterior in comparison to Brown Lentils, and therefore hold their shape very well when fully cooked. Alternatively, add them to grains or vegetables dishes, or sauces where you want the lentil shape to be easily discernible. Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1 Weekly Recipes, 2 Vegetarian Meal Plans, and 3 Monthly Vegetarian Tips for helping you to move to a more vegetarian diet.

Black Lentils are small, resembling caviar, and therefore sometimes referred to as Black Beluga Lentils. Texture: these lentils hold their shape well, but tend to fall apart if cooked beyond doneness. They have a deep earthy flavor, and are considered the most flavorful and most nutritious of all the lentils. They tend to get mushy at about 40 minutes. Red and Orange Lentils are the same legume, just variations on the color spectrum.

Yellow Lentils are very similar. They are the party girls, if only because of their colors. As a note, these lentils are not related to green or yellow split peas. They are from two different legume plants. Split peas are a variety of field peas a type of legume , grown specifically for drying. And lentils are as the seed of a different legume plant, and dried. Also of note, Yellow Lentils are not the same as Moong Dal split mung beans , although they're similar in texture and appearance.

They have a very soft texture when cooked — and quickly cook into a mushy texture. Cooked alone, simmer for 5 — 7 minutes for a tender, firm texture.

Cook for 9 minutes to break them down into a mushy texture. Flavor: A mild earthy flavor that's a little sweet and nutty. This lentil is the sweetest of the varieties.

These lentils are particularly popular in Indian dishes. Red lentils are tiny, reddish-orange legumes that cook quickly, making them a perfect ingredient for quick, healthy dinners. The flavor is mild, earthy and slightly sweet compared to the stronger earthier flavor of brown and black lentils.

Red lentils break down faster than other types of lentils when cooked. The texture quickly becomes soft and creamy, so red lentils are most often used in soups and curries.

Red lentils cook quickly and turn mushy quickly because most red lentils sold in stores are split red lentils. Split lentils have had the seed coat removed and are split in half. Lentils are a healthy plant-based protein, often used in place of meat in chili, bolognese, veggie burgers and sloppy Joes. Red lentils are thought to be high in protein and fiber, as well as folate, iron, magnesium and zinc.

All varieties of lentils are ready to be cooked without any soaking. It is a good idea to quickly rinse lentils in a bowl of water or colander before cooking however, to remove little bits of debris.

Red and yellow or golden lentils are very similar in flavor and texture and can be used interchangeably. The only real difference is their color. Yellow lentils and yellow split peas are not the same thing, but are often used interchangeably in recipes. What is the difference between yellow lentils and yellow split peas? They taste fairly similar. However, peas and lentils are different varieties of legumes.

Yellow peas, which are meant to be dried, are different than green peas, which can be eaten fresh or dried. Both yellow split peas and green split peas used for split pea soup are peas that have been dried and split in half, so that they cook faster.

Yellow split peas are also different than split chickpeas. Dried split chickpeas are sometimes referred to as chana dal in Indian recipes. When cooking red lentils in an Instant Pot or boiling lentils on a stovetop, combine 1 cup lentils with 2 cups water Instant Pot or 3 cups water stove top. Or, just make sure there is about 2 to 3 inches of water above the lentils. If you're making red lentil soup, you'll need to add more water so more liquid remains after cooking.

Split red lentils the most common red lentil sold in grocery stores can be cooked on the stovetop or in an Instant Pot. Cooking red lentils on the stovetop gives you a little more control over the texture of the lentils.

If you want the lentils to still have some texture and not be completely mushy, you can remove them from heat when they reach the desired texture and drain off any remaining water.