How To Cook Red Lentils
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Red lentils have always brought comfort to my family’s meals, and today I’ll show you how to cook red lentils perfectly in under 20 minutes! I love how they transform into a protein-packed dish that’s both quick and easy to make, ideal for busy days.
When it comes to quick, healthy, and versatile meal ingredients, I can’t get enough of red lentils. They’re one of my pantry staples, and I’ve been using them for years to create everything from hearty soups to vibrant dishes like my red lentil pasta recipe.
Today, I’m sharing my foolproof method for cooking red lentils to bring out their creamy texture and earthy flavor. My simple red lentils recipe was crafted with busy, health-conscious home cooks in mind because a few techniques can transform lentils from “just okay” to irresistibly delicious, just like my red lentil dahl recipe. Yum!
👩🏽🍳 Why I Love This Recipe
I love cooking my red lentils on the stove for so many reasons. First, they’re quick to cook, no soaking required and they soften beautifully into a creamy texture. Red lentils (also called “masoor dal”) are also loaded with protein, fiber, and essential nutrients, making them a powerhouse ingredient for plant-based eating. I love knowing that I’m making something that’s not only delicious but also so good for my body 😉
What I love most about red lentils is their versatility. Their mild, earthy flavor fits perfectly in hearty curries, creamy soups, and even unexpected dishes like veggie burgers or pasta sauces. They’re not just for grown-ups, either – red lentils are a fantastic option for little ones! I’ve even made lentils for baby, a gentle and nourishing dish that’s perfect for introducing babies to wholesome, flavorful meals.
Red lentils are different from other lentils like black beluga or French green lentils because they don’t hold their shape when cooked. This makes them perfect for recipes where you want a creamy, smooth texture, like dips, or thick, warming stews. I’ve found that they’re ideal for meal prep too, cooking up a big pot at the start of the week means I have a nutritious ingredient ready to go for salads, soups, or quick side dishes. And the best part? They’re naturally vegan, gluten-free, and dairy-free, so they fit seamlessly into almost any diet.
What makes my red lentil recipe truly stand out is how foolproof it is. With just three ingredients, one pot, and an answer to the question I’m always asked – how long to cook red lentils? – Well, my recipe delivers perfectly cooked lentils in under 20 minutes. I know you’ll find it as rewarding as I do, and I can’t wait for you to give it a try!
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🥘 Ingredients
When I cook my red lentils on the stove, it’s as simple as it gets, just three ingredients: dry red lentils, water, and salt! It’s foolproof, and I know you’re going to love it!
Dry Red Lentils: I love using red split lentils because they’re the easiest to cook and ready in under 20 minutes on the stovetop. Perfect for quick, comforting meals!
Water: I usually stick with water, but sometimes I swap in broth or plant-based milk to add extra flavor. It’s a simple way to elevate the dish!
Salt: I always reach for fine sea salt because it brings out the best flavor in red lentils. A little goes a long way!
🔪 How To Make
Here comes the fun part! Let me walk you through how I make my stove top red lentils, step by step. It’s super easy, so delicious, and one of my favorite things to cook!
Rinse Lentils: First, I rinse one cup of red lentils in a colander under cold water until the water runs clear. I always take a moment to check for any tiny stones or debris.
Add Ingredients To Saucepan: Next, I add the rinsed lentils and 3 cups of liquid to a medium saucepan. I sprinkle in some salt, leave it uncovered, and bring it to a boil over medium heat, it’s already starting to smell amazing!
Simmer: Then, I lower the heat and let the lentils simmer gently. I cover the pot and cook them for 15-20 minutes until they’re perfectly soft. If I want a firmer texture, I stick to 5-7 minutes, but for a creamier, mushier result, I go for the full cooking time, it’s all about how I’m feeling that day!
Drain: Once the lentils are cooked to perfection, I simply drain off any excess water. They’re now ready to serve and enjoy, so simple and satisfying!
💭 Expert Tips
My #1 Secret Tip for making red lentils on the stove is to always use fresh lentils. I remember the first time I tried using an older batch, it took ages to cook, and the flavor just wasn’t right. Now, I always check for fresh lentils, and it guarantees the creamy, delicious results that make this recipe so special.
Other Tips To Keep In Mind:
- Don’t skip the rinse: I always take the time to rinse my lentils to remove any tiny stones or impurities. It makes a huge difference in both texture and flavor.
- Buy In Bulk: I like to buy lentils from the bulk section at the store, it’s a great way to get the freshest ones compared to pre-bagged options sitting on the shelf.
- For a hands-free cooking process: I recommend using the Instant Pot! First, I rinse the lentils under cold water until it runs clear. Then, I add 1 cup of lentils, 3 cups of water, and some salt to the Instant Pot, give it a stir, and cook on high pressure for 4 minutes. After naturally releasing the pressure for 15 minutes, I do a quick release and remove the lid once the steam is gone, so easy!
📖 Variations
Cooking red lentils on the stove is so simple and versatile, you can get creative with it! Here are a few ideas I’ve tried and really enjoyed:
Use Broth: I like to cook 1 cup of lentils in 3 cups of vegetable broth for a richer flavor, and sometimes I’ll stir in ½ cup of coconut milk for a creamy, stew-like texture. It’s an easy way to elevate the dish.
Garnish With Herbs: A tablespoon of chopped parsley, cilantro, or rosemary is my go-to for fresh, flavorful toppings, and a squeeze of lemon juice (about 1 teaspoon) adds a zesty kick. Simple, fresh, and so tasty.
Add Spices: I usually add ½ teaspoon each of turmeric, garam masala, or cumin seeds to enhance the flavor of red lentils. You can mix and match to suit your taste.
Add Aromatics: While the lentils cook, I sauté 2 minced garlic cloves, 1 teaspoon of grated ginger, ½ a chopped onion, and ½ cup diced tomatoes in 1 tablespoon of olive oil. Stirring this into the lentils makes the dish so flavorful and fragrant.
🍽 Serving Suggestions
Red lentils are incredibly versatile and pair beautifully with a variety of dishes, making them the perfect addition to any meal. These are my favorites:
Bread: I love serving red lentils with soft, homemade vegan flatbread or alongside a veggie-packed vegan shawarma with marinated tofu. It’s a hearty, flavorful combo that’s perfect for scooping and savoring every bite!
Salads: I love adding red lentils to my fresh feta salad with cucumbers and tomatoes. It’s light, refreshing, and the lentils make it hearty enough for a satisfying meal!
🫙 Storage Directions
Refrigeration: I let the lentils cool completely before storing them in an airtight container. They’ll stay fresh in the refrigerator for up to 5 days.
Freezing: Once cooled, I transfer the lentils to a freezer-safe container. They keep well in the freezer for up to 1 month.
Reheating: To reheat, I warm the lentils in a saucepan over medium-high heat, stirring occasionally, or pop them in the microwave. If they’ve thickened, I just add a splash of water to bring back their creamy texture.
❓FAQs
Do I need to soak red lentils before cooking?
Nope, you don’t need to soak red lentils before cooking, that’s one of the things I love about them! I do make sure to rinse them really well and check for any tiny stones or debris before getting started.
How long to cook red lentils?
Red lentils usually take about 15-20 minutes to cook, which is perfect for quick meals. Just remember, if you add salt or acidic ingredients like tomatoes or lemon juice while cooking, they might take a little longer to soften!
Should my red lentils be mushy?
Red lentils don’t hold their shape when they’re cooked so your lentils should be slightly mushy. Also, you should only have about 1/4 cup of water left (max) at the end of cooking, which should be easy to drain. If you want them mushier, cook them longer. I learned that best way to get firmer lentils is to cook them on the stovetop instead of an instant pot so can more easily control the cooking time.
What is the ratio of water to lentils?
When I cook red lentils, I stick to a simple water ratio of 1 cup of dry lentils to 3 cups of water (1:3). For extra flavor, I sometimes swap the water for vegetable broth and add a pinch of salt. I always use a large stockpot because the lentils double—or even triple—in size as they cook!
What is the difference between split red lentils and red lentils?
Most of the red lentils I find at the store are split red lentils, which have had their seed coat removed and cook super quickly. Whole red lentils, with their husks still intact, are more like green or brown lentils and take longer to cook.
🍲 My Favorite Recipes Using Red Lentils!
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How To Cook Red Lentils
Red lentils have always brought comfort to my family’s meals, and today I’ll show you how to cook red lentils perfectly in just 15 minutes! I love how they transform into a protein-packed dish that’s both quick and easy to make, ideal for busy nights or when you’re in the mood for something a little extra special.
Servings: 4
Calories: 159kcal
Ingredients
- 1 cup dry red lentils
- 3 cups water
- ½-⅔ tsp salt
Instructions
Stovetop Method
- Rinse lentils under cool water until water drains clear.
- Place the lentils and water in a large saucepan. Cover with water, and sprinkle with salt. Bring to a boil uncovered.
- Reduce heat, and bring to a simmer. Cover and cook for 15 to 20 minutes, or until lentils are soft.
- Drain any excess water before serving.
Instant Pot (Pressure Cooker)
- Rinse lentils under cool water until water drains clear.
- Place lentils in the instant pot, add the water and salt. Stir to combine.
- Secure the lid, set the valve to sealing. Set the pressure to high, and the time to 4 minutes.
- Allow to naturally release pressure for 15 minutes, then turn the valve to quick release to release the remaining pressure. Remove the lid once all the steam has escaped.
Notes
- I always use fresh lentils. I remember the first time I tried using an older batch, it took ages to cook, and the flavor just wasn’t right. Now, I always check for fresh lentils, and it guarantees the creamy, delicious results that make this recipe so special.
- I take the time to rinse my lentils to remove any tiny stones or impurities. It makes a huge difference in both texture and flavor.
- I like to buy lentils from the bulk section at the store, it’s a great way to get the freshest ones compared to pre-bagged options sitting on the shelf.
- For a hands-free cooking process, I recommend using the Instant Pot! First, I rinse the lentils under cold water until it runs clear. Then, I add 1 cup of lentils, 3 cups of water, and some salt to the Instant Pot, give it a stir, and cook on high pressure for 4 minutes. After naturally releasing the pressure for 15 minutes, I do a quick release and remove the lid once the steam is gone, so easy!
Nutrition
Calories: 159kcal | Carbohydrates: 27g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 430mg | Fiber: 14g | Sugar: 1g
I just tried this. I cooked them 7 minutes.
The bag did not identify a color for the lentils. They did not seem to be red or yellow in color.
I liked them, and I could eat a lot more!
I have never had these before. My nutritionist recommended them to me.
Oh that’s so great to hear Debi! Thanks for letting me know!
This sounds so easy. We got these in Canada on our trip down from Alaska. Never cooked red lentils before. This is a no brainer. Short cooking time. Great.
Thanks so much Patrick!
There is so much good info in this post. Such an easy to follow recipe.
Thank you so much!!
Your post on cooking red lentils was a lifesaver! Your step-by-step guide made it so easy to prepare these nutritious legumes. I loved how you emphasized the importance of rinsing them thoroughly to avoid bitterness. Your practical tips for different cooking methods were a game-changer in my kitchen. Thanks to your guidance, I can now confidently cook red lentils to perfection every time.
Thanks so much Tavo – so glad you found this helpful!
This is the perfect guide! My lentils came out perfectly! Thank you!
So happy to hear that, thanks Ned!
Brilliant, we cook red lentil on a weekly basis so this guide is very handy.
Thanks! So glad it was helpful!
Super helpful advice! I’ve made the mistake of using green and red lentils interchangeably in the past and that was a huge mistake, haha.
Aw haha yeah – their cooking times are definitely different! So happy you found this guide helpful Dana!
Are red lentils gluten free? Some of my guests are gluten intolerant
Hi Pam! Yes red lentils are naturally gluten free so you should be good to go!
Thank you for easy to follow recipe. After cooking and draining the excess water my lentils were still pretty watered down and not fluffy like in the video. Please advise.
Hi Natalie! By watered down, do you mean that your lentils became mushy? Or that your lentils weren’t cooked through? If your lentils became mushy that just means you cooked them for the full time (red lentils will completely break down once cooked for a long time). If your lentils weren’t cooked through (e.g. crunchy, not soft), then you needed to cook them for longer. And if your lentils were cooked properly, not mushy, and you just had excess water, that’s ok! You can just drain the water and enjoy them as is. Hope that helps!
Mine came out the same way. I made them exact as directed. It looks like porridge, even after trying to drain it.
Hi Karen! Your lentils should be slightly mushy, red lentils don’t hold their shape when they’re cooked. Also, you should only have about 1/4 cup of water left (max) at the end of cooking, which should be easy to drain. Let me know if that makes sense and if you have any other questions!
I don’t have a pressure cooker. ???
This recipe has stove top instructions included as well! You don’t need a pressure cooker to make red lentils 🙂
Thank you for the comprehensive post and useful tips. Made this red lentils recipe and it was an Instant hit!
Of course! So glad these turned out well for you!
This is interesting! Thanks for the ideas and tips! Will take note of them!
Glad this was helpful Maria!
I have never cooked lentils yet so these directions are perfect for me!
Thanks Jess! Glad you found this guide helpful!
Thank you!! I needed this recipe. Here’s to eating more red lentils!
No problem at all! I agree – red lentils are so delicious! 🙂
I just love lentils! Thanks for the tips on how to cook these. 🙂
Of course! Thanks Carrie!