How to Cook Lentils
Serves 4 to 6
This is my go-to method for cooking lentils. Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls.
Equipment
Ingredients
Cooked Lentils
- 1 cup uncooked French green or black lentils
- Medium pot water
Lemon-Herb Dressing, optional
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon Dijon mustard
- Freshly ground black pepper
- ½ cup chopped fresh parsley
- Pinch red pepper flakes, optional
Instructions
- Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
- Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.
Notes
Yields 2 1/2 cups cooked lentils.