Learn how to cook lentils perfect every time!
The focus here is on green/brown lentils which I like to use in salads. I have found them tricky to cook as I like them to hold their shape and not mushy.
Yield: ¾ cup dry lentils makes about 1 ½ cups cooked
Ingredients
- ¾ dried lentils (green or brown)
- 2 cups water
- ½ onion, leave cut in half
- 1 clove garlic
- 1 bay leaf or ¼ tsp bay leaf powder
Instructions
- Before cooking lentils, always run your fingers through them. Although rare, look for tiny stones and remove unwanted debris.
- Add lentils, water, onion, garlic, and bay leaf to pot. Leave lid off and bring to boil. Turn down heat to simmer. You want occasional lazy bubbles. You do not want the lentils bouncing around, this is key otherwise they tend to cook up mushy. If necessary switch pot to a different element on the stove.
- Allow about 25 minutes to cook but if you’re new to cooking lentils you may want to start checking after 12-15 minutes.
- I do a taste test for desired texture. When adding lentils to salads, I like them a bit firm and softer when using in soup or stews.
- Remove garlic, onion and bay leaf then strain lentils from cooking water and let them cool. If desired, cooking water can be saved/frozen and used in dark broth soups.