Lentils without soaking — fastest legume in the kitchen
4
Units:
Prep: 3 min Cook: 25 min
Ingredients
- 1 cup dried lentils (red, green, brown, or French)
- 2 cup water
- ½ tsp fine salt
Lentils cook in 15-30 min with no soaking required — thin skins let water in quickly. They are the gateway legume for people new to dried pulses, costing a fraction of canned beans and delivering superior texture.
Instructions
- Rinse: Pour lentils into a fine-mesh strainer and rinse under cold water. Pick out any stones.
- Combine in pot: Add lentils, water, and salt to a medium pot.
- Boil: Bring to a boil over high heat.
- Simmer: Reduce to a gentle simmer. Cook uncovered: red lentils 15-20 min (they dissolve into a creamy texture), green or brown 25-30 min (hold their shape), French/Puy 20-25 min (firmest texture).
- Test: Lentils are done when tender but not mushy (or creamy, for red).
- Drain (optional): For salads and grain bowls, drain any excess liquid. For soups and dal, keep the liquid.
Tips
- Red lentils make excellent soups and Indian dal — they break down into a smooth, creamy texture.
- Green, brown, and French lentils hold their shape — best for salads, grain bowls, and stews.
- Unlike beans, lentils tolerate acidic ingredients during cooking; add tomato, vinegar, or wine freely.
- Dried lentils cost about $0.15 per serving vs. $0.60-1.00 for canned.
Created: 3/23/2026, 2:38:43 AM diyfreelow cost
Medium pot, fine-mesh strainer