Lentils are the unsung heroes of the kitchen—nutrient-packed, versatile, and ready in just 25 minutes. Their tender yet slightly firm texture makes them perfect for soups, salads, or hearty mains.
With a subtle earthy flavor, they absorb spices and seasonings beautifully, creating dishes that are both comforting and satisfying.
Whether you’re a seasoned cook or just starting out, this recipe is a game-changer for quick, wholesome meals.
In just 5 minutes of prep and 20 minutes of cooking, you’ll have a protein-rich base that’s as delicious as it is nutritious. The creamy interior and delicate skin of lentils add a delightful contrast to every bite.
Plus, their ability to pair with bold flavors or stand alone with simplicity makes them a pantry essential. Dive into this easy recipe and unlock a world of culinary possibilities with every spoonful.
What You’ll Need?
- 1 cup uncooked French green or black lentils (or substitute with brown lentils)
- Medium pot of water (enough to cover the lentils by about 2 inches)
- 3 tablespoons fresh lemon juice (or bottled lemon juice in a pinch)
- 1 tablespoon extra-virgin olive oil (use a high-quality oil for best flavor)
- 1 teaspoon sea salt (adjust to taste)
- ¼ teaspoon Dijon mustard (optional, but adds depth)
- Freshly ground black pepper (to taste)
- ½ cup chopped fresh parsley (substitute with cilantro or basil if preferred)
- Pinch red pepper flakes (optional, for a hint of heat)
Step-by-Step Instructions
- Cook the lentils: In a medium saucepan, combine the lentils and enough water to cover them by about 2 inches. Bring to a boil over high heat.
- Simmer: Once boiling, cover the pot, reduce the heat to low, and simmer for 17 to 20 minutes, stirring occasionally. The lentils should be tender but not mushy.
- Drain and cool: Drain any excess water and let the lentils cool slightly. They’re now ready to use in any recipe that calls for cooked lentils.
- Make the dressing: Transfer the cooked lentils to a medium bowl. Add the lemon juice, olive oil, salt, mustard, and black pepper. Stir well to combine.
- Add herbs and spice: Mix in the chopped parsley and red pepper flakes (if using). Taste and adjust seasoning as needed.
- Serve or store: Serve immediately as a side dish or store in an airtight container in the refrigerator for up to 5 days.
Creative Serving Suggestions
These cooked lentils are incredibly versatile! Serve them warm as a hearty side dish or chilled in a salad. For a complete meal, toss them with roasted vegetables, quinoa, or your favorite grain. They also make a great topping for grain bowls or a protein-packed addition to wraps and sandwiches.
Storage and Reheating Tips
Store cooked lentils in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm them in a saucepan over low heat with a splash of water or broth to keep them moist. You can also enjoy them cold straight from the fridge—perfect for quick meals!
Recipe Variations to Try
Switch up the flavors by experimenting with different dressings. Try a balsamic vinaigrette or a tahini-based sauce for a creamy twist. You can also add diced cucumbers, cherry tomatoes, or crumbled feta for extra texture and flavor. For a smoky touch, sprinkle in a pinch of paprika or cumin.
Time-Saving Tips for Busy Cooks
To save time, cook a double batch of lentils and freeze half for later. Simply portion them into freezer-safe bags or containers and thaw when needed. You can also prep the Lemon-Herb Dressing ahead of time and store it in the fridge for up to 3 days—just give it a good stir before using.
Common Questions Answered
Can I use other types of lentils? Yes! While French green or black lentils hold their shape well, you can use brown or red lentils for a softer texture. Just adjust the cooking time accordingly. Are lentils gluten-free? Absolutely! Lentils are naturally gluten-free, making them a great option for those with dietary restrictions.
How to Cook Lentils
Equipment
- medium pot
Ingredients
Cooked Lentils
- 1 cup uncooked French green or black lentils
- Medium pot water
Lemon-Herb Dressing, optional
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- Pinch red pepper flakes, optional
Instructions
- Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
- Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.