Lentil
Lentils pack protein and fiber, cooking quickly without a soak.
Lentils are small, lens-shaped legumes that have been grown in the Near East and Mediterranean for around ten thousand years. Red and yellow lentils cook down to a soft purée, while brown, green, French Puy and black beluga lentils keep their shape. All of them taste deeply earthy and nutty with a little warmth.
Cooks love lentils because they need no soaking and cook in under 45 minutes. They are the base of Indian dal, French lentil salads, Middle Eastern mujaddara and hearty winter soups, and they soak up spices, stock and fat beautifully.
Flavor profile
Aroma: earthy, nutty
Good to know
Origin: Near East and Mediterranean
Forms: green, red, brown, black
Season: Available year-round as a pantry staple.
Nutrition: A good plant source of protein and fibre.
Storage: Keep dried lentils in an airtight container in a cool, dark cupboard; they are best within a year and slowly get harder to cook after that. Cooked lentils keep 3–5 days in the fridge. They freeze well for up to 3 months, either plain or as dal or soup. Throw out cooked lentils that smell sour or have a slimy film.
How to use lentil
Soup Satisfaction
Starches swell to thicken while fibers enrich the broth's body.
Salad Staple
Use firm Puy lentils for salads that demand structure.
The science of lentil
- Lentils are thin and flat, so water reaches their centre quickly. That is why they cook in 15–40 minutes without soaking, while chunkier beans take hours.
- Red and yellow lentils are sold split and hulled. Without a seed coat holding them together, their starch gelatinises and the lentils collapse into a creamy purée, which is perfect for dal.
- Whole lentils with their seed coats on, like Puy and beluga, hold their shape because the coat contains pectin and fibre that resist breaking down at a gentle simmer.
- Acidic ingredients such as tomato, vinegar or lemon slow the softening of pectin in the lentil skins. Add them toward the end if you want soft lentils, or early if you want them to stay firm.
- Tempering spices in hot fat, known as tadka, draws out fat-soluble aroma compounds like cuminaldehyde from cumin. Stirred into lentils at the end, it gives a burst of fresh, toasty aroma.
How to choose lentil
Pick red or yellow lentils for soups and dal, and brown, green, Puy or beluga lentils for salads and sides where you want them to hold their shape. Look for whole, evenly coloured lentils without lots of broken pieces, dust or tiny stones. Buy from a shop with good turnover, since very old lentils cook unevenly.
Substitutes for lentil
| Swap | Amount | What changes |
|---|---|---|
| Split peas | 1:1 | Similar for soups and dal, though they take a little longer to soften. |
| Chickpeas | 1:1 cooked | Nuttier and firmer; good in salads, stews and curries. |
| Mung beans | 1:1 | Split yellow mung dal cooks just like red lentils. |
| Quinoa | 1:1 cooked | Similar size and protein content for salads, with a lighter texture. |
What goes with lentil
- Cumin. Cumin's earthy warmth is the classic seasoning for lentil's mild, earthy flavor.
- Turmeric. Turmeric's earthy warmth is the classic seasoning for lentil dal.
- Bay Leaf. Bay leaf imparts subtle herbal layers within lentil dishes.
- Carrot. Carrot's sweetness rounds lentils' dense texture.
- Cinnamon. Cinnamon adds warmth, deepening lentils' earthy notes.
- Mint. Mint's freshness contrasts lentils' heaviness.
- Bacon. Smoky bacon fat gives earthy lentils savory depth.
- Chicken Stock. Lentils soak up chicken stock's savory depth as they soften.
- Coconut Milk. Coconut milk's rich fat rounds lentil's earthy flavor in dals.
- Duck. Earthy lentils soak up duck's rich fat.
Mistakes to avoid
- Unrinsed? Dirt could be your unwanted seasoning.
- Excess salt turns lentils into tiny rocks. Go easy.
Ideas for tonight
- Lentil stew
- Lentil salad with herbs
- Lentil curry
Lentil: questions
Do you need to soak lentils?
No. Lentils cook quickly without soaking. Just rinse them in cold water and pick out any small stones or debris.
How long do lentils take to cook?
Red and yellow lentils take about 15–20 minutes and break down completely. Brown and green lentils take 20–30 minutes, and Puy and beluga lentils 25–40 minutes, staying whole.
When should you salt lentils?
Salting during cooking is fine and seasons them more evenly. Very heavy salt or acid at the start can slow softening, so if your lentils are old or stubborn, add most of the salt near the end.
What is the difference between red and green lentils?
Red lentils are split and hulled, so they cook fast and turn soft and creamy. Green lentils keep their skins, take longer and hold their shape, which makes them better for salads.
Why are my lentils mushy?
They were overcooked or boiled too hard, or you used a split variety. Keep whole lentils at a gentle simmer and check them often in the last 10 minutes.
Can you freeze cooked lentils?
Yes. Drain them, cool them quickly and freeze in portions for up to 3 months. They thaw quickly and are ready to add to soups, salads and curries.
What does lentil taste like?
Lentils pack protein and fiber, cooking quickly without a soak. Its strongest notes are earthy, with an aroma that is earthy, nutty.
What goes well with lentil?
Lentil pairs best with cumin, turmeric, bay leaf, carrot, cinnamon. Cumin's earthy warmth is the classic seasoning for lentil's mild, earthy flavor.
How do you use lentil in cooking?
Soup Satisfaction: starches swell to thicken while fibers enrich the broth's body.
How should you store lentil?
Store in a cool, dry place for several months; cooked lentils can be refrigerated for 3-5 days.
What is the most common mistake with lentil?
Unrinsed? Dirt could be your unwanted seasoning.
Cumin
Turmeric
Coconut Milk
Bacon
Spinach
Chickpea
Carrot