Preparing Lentils for Cooking

Master the art of cooking lentils perfectly every time, packing each serving with tons of flavor! Discover valuable tricks and tips for keeping your lentils from turning mushy, ensuring they make the perfect addition to any soup, salad, or side dish.

Lentils have become a favorite legume due to their protein content, versatility, and rich history dating all the way back to 8,000 BC. Whether you enjoy them plain, in a salad, as a meat substitute in meatloaf, or in chili, these mighty beans provide a world of culinary possibilities.

When working with lentils, it's important to note that the different colors require different cooking times. Thus, it's not recommended to swap one color for another in a recipe as it could lead to overcooking or undercooking. For example, if the recipe calls for red lentils, be sure to use the right variety, or you could end up with either a mushy or rock-hard final result.

Lentils are highly nutritious, easy-to-prepare, and known for their long shelf-life. As part of the legume family, they pack a punch nutritionally and are used commonly in Indian cuisine. Whether you prefer to store them in an airtight container in the pantry or in the freezer, lentils make the ideal healthy meal prep option.

Preparing lentils is simple, and it's easy to adjust the recipe based on the number of servings needed. To do so, simply double or triple the recipe. For every one cup of lentils, you'll need two cups of water, and if you want extra flavor, use vegetable broth.

When cooking lentils, it's best to avoid salting before cooking as it can lead to overly saline-tasting finished dish due to the liquid reduction. Instead, salt them when they're done. The best part is you don't need to soak lentils before cooking, as they come out perfectly tender when simmered in liquid.