Lentils are one of the most versatile members of the legume family. They are naturally rich in plant protein and fibre, cook relatively quickly and can be used in soups, curries, salads, stews and purées.

The key is choosing the right variety, because some lentils keep their shape after cooking while others soften and break down completely.

How To Cook Dried Lentils

Most dried lentils do not need to be soaked before cooking. Depending on the variety, they usually take between 15 and 40 minutes.

The simplest method is to simmer them in water or another cooking liquid until they reach the desired texture. Lentils can also be added directly to soups, curries and stews, provided there is enough liquid.

For microwave cooking, use roughly three parts water to one part red, green or brown lentils. Choose a large, deep microwave-safe bowl because lentils produce plenty of foam as they cook.

In a slow cooker, lentils can be cooked as part of a dish. Bringing the cooking liquid to the boil first helps them get started. They generally take around six hours on high or eight hours on low.

Red Lentils

Red lentils may also appear pink, orange or yellow and are most commonly sold split.

They cook quickly, usually in about 15–20 minutes, and soften considerably. This makes them ideal for dishes where a thick, smooth texture is wanted, including soups, dals, sauces and curries.

Large Brown Lentils

Large brown lentils hold their shape better than red lentils and have a rich, earthy flavour.

They generally need 20–30 minutes of cooking and work well in vegetable ragùs, hearty stews and fillings. For salads, stop cooking while the lentils still have some bite, then cool them quickly in cold water.

Large Green Lentils

Large green lentils are normally sold whole and retain their shape when cooked carefully.

Their flavour tends to be slightly fresher and more vegetal than that of brown lentils. They are versatile enough for soups, warm side dishes, stews and salads.

Small Green Lentils

Small green, speckled green and greenish-brown lentils have a firmer texture and a slightly peppery flavour.

This broad group includes some French green lentils, Spain’s small Pardina lentils and Castelluccio lentils from Umbria in Italy. They typically cook in 20–30 minutes and are particularly good in salads or dishes where individual lentils should remain intact.

Puy Lentils

These small, mottled grey-green lentils can be called vertes du Puy only when they are grown in the Le Puy region of France, where the name is protected.

They keep a pleasantly firm texture and usually take between 20 and 30 minutes to cook. Their ability to retain their shape makes them especially suitable for salads and side dishes.

Black Lentils

There are several varieties of black lentils, including French-grown types and the better-known beluga variety. Black lentils generally retain their shape well, making them useful when appearance and texture are important.

Beluga Lentils

Beluga lentils take their name from their resemblance to caviar.

These small black lentils have a nutty flavour and a firm texture. They need around 40–50 minutes to cook and work particularly well in salads, grain bowls and elegant side dishes.

Yellow And White Varieties

Recipes using the terms yellow or white lentils may actually refer to several different pulses, including toor dal, split mung beans, chana dal or urad dal.

Unlike many common lentils, some of these require soaking before cooking. It is therefore important to follow the instructions for the particular variety being used.

Ready-Cooked Lentils

Pre-cooked lentils are available in tins, jars and pouches and can usually be added directly to a dish or warmed briefly before serving. Common options include beluga, Puy, green and brown lentils, as well as Spanish Navarrico lentils.

Choosing the right lentil depends mainly on the texture you want. Red lentils are ideal for creamy dishes, while green, Puy and beluga varieties are better when you want the lentils to remain firm and distinct.