Lentils

Small legumes that cook without soaking, sold in varieties (green, brown, red, black, French/Puy) that behave differently. Green and brown hold their shape, red breaks down soft. Recipes that just say 'lentils' usually mean green or brown.

Lentils

Used for

  • soups
  • stews
  • salads
  • dal

In the kitchen

  • Rinse before cooking.
  • Simmer until tender, 20–30 minutes for green/brown.
  • Don't salt the cooking water too early. It can toughen the skins.

Picking it at the store

  • Check the color the recipe expects. Green/brown hold their shape for salads and sides, while red and yellow dissolve into a purée, useful in soups but wrong for a lentil salad.
  • No soaking needed, unlike most dried beans. Just rinse and simmer.

Related terms

Browse the full glossary →

Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.

Start free →

No credit card required