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Close up view of a bowl of lentils with a spoon sticking out.
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How to Cook Lentils

Learn how to cook lentils on the stovetop and Instant Pot with this step-by-step guide complete with a recipe and tips and tricks!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: how do you cook lentils, how to cook lentils, how to make lentils, how to prepare lentils
Method: Instant Pot, Stove Top
Servings: 2 -1/2 cups
Author: Lexi

Equipment

  • 1 Instant Pot
  • 1 Medium Pot

Ingredients

For Lentils in the Instant Pot:

  • 1 cup lentils picked through and rinsed
  • 2 cups water or broth
  • 1 bay leaf or 3 sprigs of thyme optional
  • ½ teaspoon salt
  • 1 tablespoon olive oil optional

For Lentils on the Stove:

  • 1 cup lentils picked through and rinsed
  • 2 cups water or broth more as needed
  • 1 bay leaf or 3 sprigs of thyme optional
  • 1 shallot peeled (optional)
  • ½ teaspoon salt
  • 1 tablespoon olive oil optional

Instructions

How to Cook Lentils in the Instant Pot:

  • Add lentils, water and herbs (if using) to the liner of an Instant Pot.
    1 cup lentils, 2 cups water or broth, 1 bay leaf or 3 sprigs of thyme
  • Close the lid and set to sealing. Cook on manual high pressure for 5 minutes with a natural release of 5 minutes. Then release any remaining pressure. Discard herbs.
  • Immediately transfer lentils to a strainer, to strain and excess liquid (there might not be any). Place drained lentils in a bowl, and season with salt.
  • If serving lentils as is, gently stir in some oil, ground black pepper and additional fresh herbs, if desired.
    ½ teaspoon salt, 1 tablespoon olive oil

To Cook Lentils on the Stove:

  • Add lentils, water, herbs and shallot (if using) to a medium pot. Turn on heat and bring lentils to a rolling boil.
    1 cup lentils, 2 cups water or broth, 1 bay leaf or 3 sprigs of thyme, 1 shallot
  • Once boiling, cover and reduce heat to let simmer gently for 20-30 minutes until lentils are tender but not mushy. Occasionally check lentils to see if the water has evaporated, adding more water as needed.
  • Remove from heat, discard herbs and shallot (if using) and strain lentils. Place lentils in a bowl and add salt.
    ½ teaspoon salt
  • If serving as a side dish, add olive oil, and additional seasonings such as black pepper and fresh herbs, as desired.
    1 tablespoon olive oil

Notes

  • Leftover lentils will stay fresh in an airtight container in the fridge for 5-7 days. 
  • Freeze leftover lentils for up to 6 months. To do so, make sure the cooked lentils are drained and cooled completely. Then, place them on a sheet pan, and freeze for 15-20 minutes to help them dry out and freeze slightly. Then, transfer them to a storage bag or airtight container to store. When ready to use, you can either place the lentils in the refrigerator to defrost overnight. Or, if in a rush, thaw them at room temperature for 15-20 minutes or until mostly defrosted. 

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 58g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 599mg | Potassium: 917mg | Fiber: 29g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 7mg