Perfectly Tender Lentils

Prep: 5 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Dried lentils are a year-round staple in my pantry, essential for rounding out basically any type of salad during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for weeknight meals. Worried about mushy lentils? I have a trick for that, too.

Ingredients

1 cup dried green, brown, or French lentils
2 cups water
1 bay leaf, garlic clove, or other seasonings (optional)
1/4 to 3/4 teaspoon kosher salt

Instructions

Place 1 cup dried green, brown, or French lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.
Depiction of the instructions in Instructions step 1
Transfer the rinsed lentils to a small saucepan and add 2 cups water. Add any seasonings being used, but do not add the salt yet.
Depiction of the instructions in Instructions step 2
Bring the water to a rapid simmer over medium-high heat. Reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Simmer uncovered for 20 to 30 minutes. Add more water as needed to make sure the lentils are just barely covered.
Depiction of the instructions in Instructions step 3
Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon kosher salt. Taste and add more salt as needed.
Depiction of the instructions in Instructions step 4