Basic Stove-Top Lentils
- 1 pound dry lentils
- 5 ½ cups water
- Salt, herbs, other seasonings (optional)
- Wash hands with warm water and soap, scrubbing for 20 seconds.
- Sort and rinse lentils with cool running water to remove debris and dirt.
- Combine lentils and water in a pot large enough to accommodate them doubling or tripling in size. Do not add salt before cooking because it may toughen the lentils.
- Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer. Most types of lentils need to simmer for 20 to 40 minutes until tender. Some types of lentils (like split red lentils) only take 5 to 10 minutes. Be sure to check the package directions for the suggested cooking times for the type you are using.
- When done, add salt, herbs, and/or seasonings to the lentils, if desired.
- Cooked lentils should be stored in the refrigerator and used within 4 days. They can also be frozen and used within three months. Use airtight containers for storing leftovers.
- One pound of dry lentils makes about 7 cups of cooked lentils.
- Lentils do not need to be soaked before cooking.
- Do not add salt before cooking because this will toughen the lentils.
- Lentils can be used in stews and soups and give a source of plant protein.
- Lentils can be drained and tossed into salads, used in sandwich wraps, and used to prepare taco or grain bowls.
- Lentils can be pureed and used as a thickener in soups.
Nutrition Facts Per Serving: 260 calories;0.8g total fat; 0.1g saturated fat; 0g trans fat; 0mg cholesterol; 4mg sodium; 39.9g total carbohydrate; 15.6 dietary fiber; 0g added sugar; 17.9g protein; 3% Daily Value vitamin C; 0% Daily Value vitamin D; 37% Daily Value iron; 3% Daily Value calcium; 16% Daily Value potassium