How to cook red lentils on the stovetop

Ingredients

• 190 g (1 cup)red lentils
• 710 ml (3 cups)water
• to taste, if desiredsalt

Instructions

1. 1

   Rinse the lentils

   Put the lentils in a bowl of cold water and rinse them using a fine-mesh strainer.

2. 2

   Add water

   For every 190 g (1 cup) of lentils, use 710 ml (3 cups) of water in a saucepan on the hob. As a visual check, the water should sit about 5–8 cm (2–3 inches) above the lentils. Bring it to the boil. Alternatively, add the lentils to soup or stew that is already boiling or simmering.

3. 3

   Simmer gently

   Once the water boils, reduce the heat to medium-low and simmer the lentils for about 5–10 minutes, or until they reach the texture you want.

4. 4

   Drain and season

   When the lentils are cooked to your liking, drain them in a strainer over the sink. Add salt if desired, then use spices to flavour them or add the lentils to another dish.

What are red lentils?

Red lentils are split pulses with a mild flavour and a quick cooking time. They are used in dishes across many cuisines, particularly in soups, stews and dals.

This method keeps the ingredient list simple and gives you control over the final texture. A short simmer leaves them more distinct, while extra cooking makes them softer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 12g protein, 30g carbs, 1g fat.

Most of the carbohydrates, fibre and protein come from the lentils; they also provide most of the small amount of fat. Serve a portion with vegetables and another protein-rich food for a more balanced plate.

Rinsing and measuring

Rinse first: swish the lentils in cold water and drain them through a fine-mesh strainer. This clears away loose particles before they go into the pan.

Use the ratio: measure three parts water to one part lentils. The water should also cover the lentils by roughly 5–8 cm (2–3 inches), though a measured ratio is the more reliable guide.

Choosing the cooking liquid

Plain water: it keeps the flavour neutral, so the cooked lentils can go into a range of recipes. Salt is optional and can be added after cooking.

Soup or stew: the lentils can be added directly to a pot that is already boiling or simmering. Follow the dish’s desired texture and check them as they cook.

Watch the texture

For a firmer result: start checking near the five-minute mark. Red lentils soften quickly, so use the shortest cooking time that gives you the texture you want.

For a softer result: let them simmer towards the ten-minute mark, checking along the way. They can break down as they cook, which suits soups and stews.

Drain and season

Drain carefully: once the lentils are ready, pour them into a strainer over the sink. Let excess water run off before using them in a dish where a thick texture matters.

Season to taste: salt and spices can lift the lentils’ mild flavour. If they are going into a seasoned soup or stew, taste the finished dish before adding extra salt.

How to serve them

For a simple side, serve the lentils alongside vegetables and a source of protein. Their mild flavour also makes them easy to fold into soups, stews or grain bowls.

If adding them to another recipe, consider how much liquid it already contains. Drained lentils work well when you want to avoid thinning the dish.

Recipe notes & tips

• Use a fine-mesh strainer so the small lentils do not slip through.
• Measure the water and lentils rather than relying only on the depth of water in the pan.
• Start checking the lentils after five minutes to avoid cooking them softer than you intend.
• Drain them thoroughly if you are adding them to a dish that should stay thick.
• Add salt and spices to taste, especially if the lentils will be mixed into a seasoned recipe.

Variations

• Cook in soup: add the rinsed lentils to a soup that is already boiling or simmering.
• Use stock: replace the water with stock for a more savoury base.
• Add spices: stir in spices to suit the dish you plan to make.
• Keep them firm: check the lentils early and drain as soon as they reach the texture you want.
• Cook them softer: simmer towards the longer end of the stated time for soups and stews.

Common mistakes to avoid

• Skipping the rinse: loose particles can remain on the lentils, so rinse them in cold water first.
• Using too little water: the lentils need three parts water to one part lentils; measure the liquid before cooking.
• Cooking without checking: red lentils soften quickly, so begin checking after five minutes.
• Draining too late: prolonged cooking can make them softer than intended; drain once they reach your preferred texture.
• Over-seasoning: lentils may be going into an already seasoned dish, so taste before adding salt.

How to store

Refrigerate cooked lentils in a covered container and use within 3–4 days. Reheat in a saucepan with a splash of water, stirring until hot; they may soften further as they warm.

Frequently asked questions