How to Cook Red, Green, or Brown Lentils

If you’ve ever had a ho-hum bowl of lentil soup, you could be forgiven for thinking lentils are boring. But “if they’re cooked well, they can be luxurious,” says 2024 F&W Best New Chef Karyn Tomlinson, whose stewed lentils at her St. Paul restaurant, Myriel, drew rave reviews from F&W restaurant editor Raphael Brion. It’s something chefs around the world have long known. These affordable, protein-rich legumes — whether they’re red, brown, or green — are the base of a staggering array of global dishes.

Red lentils are cooked down into a soft texture for Indian dals or misir wat, a spiced stew that Ethiopian Israeli chef Fanta Prada serves with fresh injera. Chef Ana Sortun simmers them, adding bulgur during the final few minutes, then forms the mixture into Turkish-inspired kibbeh (pan-fried patties) for her Vegetarian Red Lentil Wraps. Brown lentils add a subtle bite to lentil soups and stews, while peppery French lentils hold their shape for Tomlinson’s Lentil Salad with Roasted Red Peppers. 

Here’s how to use this versatile legume to create dishes that are far from boring. 

What are lentils? 

Lentils (lens culinaris), also called pulses, are a type of legume, a vegetable family that includes beans, chickpeas, and fava beans. One of the world’s oldest crops, lentils are thought to have first been cultivated in the Middle East. Today, leading producers include Canada, India, Australia, and the U.S. Lentils come in a variety of sizes and can be sold whole or split, which means their hull has been removed and they’ve been split in half. They’re most commonly sold dried, although you can also find ready-to-eat canned lentils at the store. 

How to cook lentils

1. Rinse lentils in a colander or sieve until the water runs clear to remove any dust or debris.
2. Add the water, lentils, and an optional pinch of salt to a medium saucepan. One cup of lentils to three cups of water is a standard ratio. You can use another liquid, like chicken or vegetable stock.
3. Bring the mixture to a rapid simmer over medium-high heat, then reduce the heat to low. Simmer for 10 to 30 minutes depending on the variety (see estimated times for each type below). Brown, black, or French lentils should soften but retain a little bite, akin to al dente pasta. Red lentils will break down into a mushy texture.
4. Drain brown, black, or French lentils. You can skip this step for red lentils, which will break down completely into the soup or stew.