Lentils do not usually need soaking, but the type matters. This basic method is for whole brown or green lentils. Split red lentils are useful when a softer, thicker result is the goal.
Sort and rinse brown or green lentils, cover generously with water and simmer gently until tender, often 20–30 minutes. Drain remaining liquid and season after checking the texture.
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Follow the steps and check them off as you go →Before you begin
Spread out the dry lentils and remove any stones or debris. Check the package’s timing, especially for specialty varieties. Old lentils may take substantially longer.
What you’ll need
- Sieve
- Saucepan
- Spoon
- Measuring cup
Measure before you start
Ingredients
Base batch: About 2½–3 cups cooked
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Sort and rinse
Inspect the lentils on a light surface, remove debris and rinse in a sieve. You do not need an overnight soak for this method.
- 02
Add water and bring up heat
Put lentils and water in a saucepan with room for foaming. Add optional herbs. Bring to a boil, then turn down to a gentle simmer.
- 03
Simmer without a hard boil
Cook partly covered, checking liquid occasionally. Keep lentils submerged by adding water when necessary. Begin tasting whole brown or green lentils at around 20 minutes.
- 04
Check the center
A lentil should be tender all the way through without a chalky center. For a salad, stop while the shape is intact. Allow more softening for a soup or mash.
- 05
Drain and season
Drain excess liquid, remove any bay leaf and season. Add acidic ingredients such as vinegar or lemon after the lentils have softened to avoid slowing that process.
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Match the lentil to the dish
Whole green, brown and small French-style lentils are useful for distinct grains. Split red or yellow lentils break down and need a shorter cooking schedule; use the package as your starting point.
Serve now or store safely
Refrigerate perishable cooked food in shallow containers within 2 hours, or within 1 hour when the room or outdoor temperature is above 90°F. Keep the refrigerator at 40°F or below. Use most cooked leftovers within 3–4 days and reheat to 165°F. Do not wait for a large pot to cool completely on the counter.
A quick final check
- Sort and rinse
- Add water and bring up heat
- Simmer without a hard boil
- Check the center
- Drain and season
Common questions & sticking points
Why are my lentils still hard?
Age, variety and acidic cooking liquid can affect softening. Continue gently with enough water and add tomatoes or vinegar after they are tender.
Can I use canned lentils instead?
Canned lentils are already cooked. Drain or rinse as desired and warm them rather than repeating a full dry-lentil cook.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
