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How to cook split red lentils with easy recipes

How to Cook Red Lentils

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings
Author: Nico Pallotta

FOR COOKING THE LENTILS

  • 1 cup (200 grams) dry split red lentils
  • 3 cups (750 grams) water or vegetable broth
  • ⅔ teaspoon salt or more to taste
  • 2 twists black pepper
  • 2 bay leaves

TO ADD FLAVOR (optional)

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes

  • Spread 1 cup dry split red lentils on a plate and scan them for small stones or debris that might hide between them.
    dried red lentils before cooking with a white spoon and a hand
  • Transfer them to a sift and rinse them under running water.
    Add them to a pot with 3 cups water or vegetable broth. Season with ⅔ teaspoon salt, 2 twists black pepper, and 2 bay leaves.
    red lentils cooking in a casserole and a wooden spoon
  • Bring the water to a boil, lower the heat, and simmer gently for 5 to 15 minutes, depending on the texture you aim for.
    If there's water left in the pot and the lentils are cooked, drain them in a sift.
    red lentils and a wooden spoon in a silver pot

MAKE IT A MEAL

  • Serve the lentils in a bowl, topped with hot aromatic oil, a squeeze of lemon juice, a dollop of yogurt, and fresh cilantro.
    Pair them with pita bread, naan, roti, or rice.
    To make the aromatic oil: While the lentils cook, heat 3 tablespoons extra virgin olive oil in a saucepan. Add 2 cloves garlic (grated), 1 inch ginger, ½ teaspoon ground cumin¼ teaspoon red pepper flakes.
    Fry the spices for 30 to 60 seconds without burning the garlic.
    cooked red lentils in a white bowl with a white spoon
Nutrition information is an estimate for 1 serving of cooked red lentils out of 3 servings without toppings.
STORAGE & MAKE AHEAD
Make ahead: red lentils are excellent for make-ahead and meal-prep recipes as they keep well for up to 4 to 5 days in the fridge and for months in the freezer.
Refrigerator: Keep leftovers in an airtight container in the fridge for 4 to 5 days.
Freezer: Let the lentils cool down completely, transfer them to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: Defrost the lentils in the fridge over several hours or overnight. Reheat in a saucepan on the stovetop, adding a dash of water. Or do so in the microwave at full powder for a couple of minutes.
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