Do Lentils Need Soaking?

No — unlike dried beans, lentils do not need soaking. Just rinse them in cold water and they are ready to cook. This makes them one of the fastest and most convenient legumes to work with.

Types of Lentils and Their Uses

  • Red lentils: Softest, break down when cooked — perfect for soups, dals and purees. Fastest cooking at 15–20 minutes.
  • Green lentils: Hold their shape well, earthy flavour — good for salads, side dishes and stews. 25–30 minutes.
  • Brown lentils: Most common, slightly softer than green — versatile for soups and sides. 25–30 minutes.
  • Black (Puy/Beluga) lentils: Firmest, hold shape beautifully — best for salads and gourmet dishes. 25–30 minutes.
  1. 1

    Rinse the lentils

    Place in a fine mesh sieve and rinse under cold water. Check for any small stones or debris — occasionally present in lentils, particularly brown and green varieties.

  2. 2

    Combine with water and bring to a boil

    Use a ratio of 1 cup lentils to 2.5 cups water (or stock for more flavour). Add a bay leaf, garlic clove or half an onion for extra depth. Bring to a rolling boil.

  3. 3

    Reduce heat and simmer

    Reduce to a gentle simmer — a hard boil causes lentils to break apart unevenly. Skim any foam that rises to the top in the first few minutes.

  4. 4

    Add salt in the last 5 minutes only

    This is the most important tip. Salt added at the start toughens lentil skins and significantly extends cooking time. Season only when they are nearly done.

  5. 5

    Check for doneness and drain

    Taste test at the minimum time. Lentils should be tender with no chalky centre. Drain any excess water or let them absorb it fully for a thicker result.

Cook in stock not waterReplacing water with chicken or vegetable stock adds enormous flavour with no extra effort. A standard 500ml stock cube per 250g dried lentils is a good ratio.

How to Use Cooked Lentils

Red lentils: dal, lentil soup, lentil curry, purees. Green/brown: lentil salad, shepherd's pie filling, Buddha bowls, lentil bolognese. Black/Puy: warm salads with roasted vegetables, served alongside salmon or duck.

Frequently Asked Questions

Lentils are an excellent source of plant-based protein (about 18g per 100g cooked), fibre, iron and folate with no saturated fat. They are not a direct substitute for meat nutritionally — they lack complete protein and B12 — but as part of a varied diet they are extremely nutritious and significantly cheaper.
Lentils contain oligosaccharides — carbohydrates that gut bacteria ferment, producing gas. Rinsing well before cooking, not overcooking and introducing lentils gradually if you do not eat them regularly all reduce this effect. Digestive enzymes (like Beano) can also help.
Up to 5 days refrigerated in an airtight container. They freeze well for up to 3 months — spread on a tray to freeze individually before bagging for easy portioning.