Cooked Brown Lentils

Cooked Brown Lentils

Tender brown lentils simmered until just creamy, ready for soups, salads, or sides.

Total 40 min Makes 4 servings Calories 170/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Brown lentils simmer in water until tender but still holding their shape, making them a versatile base for grain bowls, soups, and side dishes. A quick rinse and a light simmer are all it takes, with no soaking required. This method yields lentils with a mild, earthy flavor that readily take on seasoning from whatever dish they join.

Ingredients

  • 1 cup dried brown lentils
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Method

  1. Pour the lentils into a fine-mesh strainer and rinse under cold water, picking out any shriveled lentils or small stones.

  2. Combine the rinsed lentils, water, and salt in a 6-quart saucepan and bring to a boil over medium-high heat.

  3. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still hold their shape, stirring occasionally.

  4. Drain any excess water if needed, then stir in the olive oil.

  5. Let the lentils cool slightly before serving, or spread on a baking sheet to cool quickly if using in a salad.

Rate this recipe

★ 4.6 (1)

Cooked Brown Lentils

Brown lentils simmer in water until tender but still holding their shape, making them a versatile base for grain bowls, soups, and side dishes. A quick rinse and a light simmer are all it takes, with no soaking required. This method yields lentils with a mild, earthy flavor that readily take on seasoning from whatever dish they join.

40 min 4 servings 170 cal

Ingredients

  • 1 cup dried brown lentils
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Method

  1. 1

    Pour the lentils into a fine-mesh strainer and rinse under cold water, picking out any shriveled lentils or small stones.

  2. 2

    Combine the rinsed lentils, water, and salt in a 6-quart saucepan and bring to a boil over medium-high heat.

  3. 3

    Reduce the heat to low, cover partially, and simmer until the lentils are tender but still hold their shape, stirring occasionally.

  4. 4

    Drain any excess water if needed, then stir in the olive oil.

  5. 5

    Let the lentils cool slightly before serving, or spread on a baking sheet to cool quickly if using in a salad.