Lentils
5m prep 45m cook 50m ready
A simple method for cooking green or brown lentils until tender. Lentils are quick to prepare and absorb flavors well, making them a versatile side dish or base for salads and soups.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 28.4 mg
- Iron: 0 mg
- Magnesium: 9.46 mg
- Phosphorus: 0 mg
- Potassium: 0 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 237 ml dried green or brown lentils
- 946 ml water
- sea salt
Let's Cook
-
Step 1.
Rinse the dried green or brown lentils under cold running water in a fine-mesh strainer, then drain well.
-
Step 2.
Place the rinsed lentils in a medium saucepan and add about 4 cups of water, or enough to cover the lentils by about 2 inches.
-
Step 3.
Bring the water to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cook for about 45 minutes, stirring occasionally, until the lentils are tender but not mushy. Check the water level periodically and add more water if needed to keep the lentils submerged.
-
Step 4.
Drain any excess water from the cooked lentils in a colander, then return them to the saucepan. Stir in a pinch of sea salt while the lentils are still warm.
-
Step 5.
Let the lentils cool completely at room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 5 days.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.