Lentils are ideal for anyone who wants to make an easy and flavorful meal without meat more often. They fit well in soups, curries and stews, but are also tasty in salads, wraps and pasta sauces. With the right spices you can go in many directions: from Indian and Middle Eastern to Italian and Mediterranean.

But how do you cook lentils? Do you need to soak them first and which type do you use for which dish? In this guide you will read everything about the different types of lentils, their cooking times and the tastiest ways to prepare them.

What are lentils?

Lentils are legumes. They are the edible seeds of the lentil plant and have been eaten for thousands of years in various parts of the world. You especially encounter many lentil dishes in Indian, Middle Eastern and Mediterranean cuisine.

Dried lentils have a long shelf life and are therefore handy to always have in the pantry. They easily absorb flavors from stock, herbs and spices during cooking. That makes them suitable for both simple weekday meals and richly spiced international dishes.

Lentils naturally contain protein and fiber. This makes them a practical base for vegetarian meals. For a complete and filling meal, combine them for example with vegetables and a whole grain product.

Which types of lentils are there?

Not every type of lentil behaves the same during cooking. Some lentils fall apart and make a dish creamy, while others remain firm. Which type you choose therefore mainly depends on what you want to make.

Red lentils
Red lentils are usually split and no longer have a skin. As a result, they cook quickly and partially fall apart during cooking. They are perfect for lentil soup, curry, dal and other dishes that may be thicker and creamier.

Yellow lentils
Yellow lentils are similar in texture to red lentils. They have a mild flavor, cook quickly and are often used for Indian dal and spiced soups.

Green lentils
Green lentils remain firmer after cooking. That makes them suitable for salads, stews and warm side dishes. They absorb herbs and dressings well without becoming mushy quickly.

Brown lentils
Brown lentils are versatile and have a fairly mild, earthy flavor. You can use them in soup, stews, vegetarian mince and pasta sauces. If you don't cook them too long, they retain their shape reasonably well.

Black lentils or beluga lentils
Beluga lentils are small, black lentils that remain firm after cooking. They have a slightly nutty flavor and are especially nice in salads, bowls and refined side dishes.

Do you need to soak lentils?

Most lentils do not need to be soaked beforehand. That is an important difference with many dried beans, which often do require a long soaking time. Lentils are relatively small and therefore cook quickly.

Rinse dried lentils well under cold running water before use. Check them at the same time for any small stones or damaged specimens.

Want to shorten the cooking time slightly? Then you can optionally soak green, brown or black lentils for one to two hours. This is not necessary for red and yellow lentils. They are already quick-cooking by nature.

Cooking lentils in 5 simple steps

Cooking lentils is not difficult. Use this basic preparation and adjust the cooking time to the chosen type of lentil.

1. Put the lentils in a sieve and rinse them thoroughly under cold water.

2. Put the lentils in a pan and add about three parts water or stock per part dried lentils.

3. Bring everything to a boil.

4. Lower the heat and let the lentils simmer gently without the water bubbling vigorously.

5. Taste near the end of the cooking time. Drain any remaining water once the lentils are cooked.

Are you using lentils for a salad? Then cook them al dente so they keep their shape. For soup, curry or dal the lentils can cook longer and become softer.

The exact cooking time can vary by brand and harvest. Therefore always also check the instructions on the packaging.

How long should lentils cook?

The cooking time depends on the type of lentils and the dish you want to make with them.

• Red lentils: 10–15 minutes. Suitable for soup, curry and dal. Red lentils easily fall apart during cooking.
• Yellow lentils: 15–20 minutes. Ideal for dal, soup and purée. They become soft and creamy.
• Green lentils: 25–30 minutes. Suitable for salads and stews. They retain their shape better.
• Brown lentils: 25–35 minutes. Tasty in soup, stews, pasta sauce and vegetarian mince.
• Black beluga lentils: 20–25 minutes. Suitable for salads, bowls and side dishes. They remain relatively firm.
• Canned or pouch lentils: these are already cooked and only need to be rinsed and optionally reheated.

Want the lentils to stay whole? Then let them simmer gently and check them a few minutes before the end of the indicated cooking time. The exact preparation time may vary by brand, so always also check the instructions on the packaging.

How many lentils do you need per person?

For a main course, calculate about 75 to 100 grams of dried lentils per person. Are you using lentils as part of a soup, salad or side dish? Then about 50 to 75 grams per person is usually sufficient.

Dried lentils absorb liquid during cooking and become considerably heavier. One part dried lentils generally yields about two to two and a half parts cooked lentils.

Are you using pre-cooked lentils from a can or pouch? Then calculate about 150 to 200 grams of drained lentils per person for a main course.

Which spices go with lentils?

Lentils have a mild, slightly earthy flavor. They therefore combine easily with various herbs and spices.

For an Indian lentil curry, turmeric, cumin, coriander, ginger, chili and fenugreek work well. With the Natural Spices Hurry Curry you add these warm flavors to a curry or dal in one go.

Want to make a Middle Eastern lentil soup or stew? Then choose cumin, paprika, coriander, cinnamon and a little chili. Habibi Veggie pairs nicely with this and combines well with carrot, tomato and sweet potato.

For a Mediterranean lentil dish, oregano, thyme, basil, garlic and rosemary are good flavorings. If you make an Italian lentil bolognese, Mamma Mia immediately gives the sauce a full Italian herbiness.

Smoked paprika powder is also tasty with lentils. It gives soups, stews and vegetarian sauces a deeper, savory taste.

1. Habibi veggie lentil soup

This hearty Habibi veggie lentil soup combines lentils with carrot, sweet potato, tomato and onion. The lentils and vegetables make the soup substantial and filling, while Habibi Veggie provides a warm, spiced flavor.

It's a nice meal soup for cold days and also suitable for meal prep. Feel free to make a double portion and save some for later in the week.

2. Crispy lentil tortilla curry wrap

You can also use lentils as a base for a quick lunch. This crispy lentil tortilla curry wrap is filled with roasted cauliflower, spiced chickpeas, spinach, avocado and cucumber.

Hurry Curry gives both the roasted vegetables and the fresh yogurt sauce a warm curry flavor. By briefly frying the filled wrap in a frying pan or contact grill, the outside becomes nice and crispy.

3. Red lentil curry with coconut milk

Red lentils are very suitable for a quick curry. Fry onion and garlic with Hurry Curry, add red lentils, diced tomatoes, coconut milk and optionally some extra vegetables and let everything simmer gently.

Because the red lentils partially fall apart, the curry naturally becomes thick and creamy. Serve the lentil curry with basmati rice, naan bread, fresh coriander and a squeeze of lime or lemon.

4. Indian dal with yellow or red lentils

Dal is a collective name for dishes made with split legumes, such as lentils. The dish can be thin and soupy, but also thick and creamy. Dal is usually built up with onion, garlic, ginger and warm spices.

Use yellow or red lentils and season them with cumin, turmeric, coriander, chili and garam masala. Serve the dal with rice and optionally a spoonful of yogurt.

Dal is ideal for meal prep: the flavors often deepen after a night in the fridge.

5. Mediterranean lentil salad with feta

For a salad you are best off using green lentils or beluga lentils. These types keep their shape and give the salad a firm bite.

Combine the cooked and cooled lentils with roasted bell pepper, tomato, cucumber, red onion, feta and fresh parsley. Make a simple dressing of olive oil, lemon juice and a Mediterranean herb mix such as Holy Greek.

The salad is tasty as a lunch, but can also be served as a side dish with roasted vegetables, chicken or fish. If you make the salad in advance, store the dressing separately if desired.

6. Vegetarian lentil bolognese with Mamma Mia

Brown or green lentils are a good base for a vegetarian bolognese sauce. They provide texture and absorb the flavor of the tomato sauce and herbs well.

Sauté onion, carrot, celery and garlic gently. Add Mamma Mia, tomato paste, diced tomatoes and cooked lentils. Then let the sauce simmer on low heat so the flavors can develop well.

Serve the lentil bolognese with spaghetti or another pasta. You can mash some of the lentils lightly with a wooden spoon. This makes the sauce fuller while still keeping enough texture.

7. Crispy lentils from the oven or airfryer

Pre-cooked lentils can be roasted until crispy and used as a topping for soup, salad and bowls. Rinse the lentils, let them drain very well and pat them as dry as possible.

Mix them with a little oil and spices of your choice. Then roast them in the oven or airfryer until the exterior is drier and slightly crisp. Shake them regularly while baking.

Because lentils are smaller and moister than chickpeas, they won't all become equally crunchy. They do get a nice roasted flavor and add extra texture to a dish.

Can you use canned lentils?

Canned or pouch lentils are already cooked. You therefore only need to rinse them and optionally heat them briefly. They are ideal for quick salads, soups, pasta sauces and wraps.

For dishes that need to simmer for a long time, add pre-cooked lentils only at the end of the preparation. This prevents them from becoming too soft and falling apart completely.

Dried lentils are often more economical and absorb more flavor during cooking. Pre-cooked lentils save time, however. Which variant is best therefore mainly depends on the dish and how much time you have.

Can you store cooked lentils?

Let cooked lentils cool after preparation and then store them covered in the refrigerator. Use them preferably within two to three days.

You can also freeze cooked lentils. Divide them into small portions so you only need to thaw what you need later. Especially lentil soup, dal, curry and lentil bolognese are suitable for freezing.

For a salad, it is better not to cook the lentils too soft before storing. This way they retain more structure after reheating or thawing.

Frequently asked questions about lentils

1. Do you always have to wash lentils before cooking?
Yes, rinse dried lentils under cold running water before use. This removes dust and allows you to check them for any small stones.

2. Why don't my lentils become soft?
Old lentils may take longer to cook. Acidic ingredients like tomato, vinegar and lemon juice can also slow down the softening. Add these ingredients a little later if necessary.

3. Can you cook different types of lentils together?
You can, but keep in mind different cooking times. For example, red lentils fall apart faster than green or brown lentils. For an even texture it's better to use one type.

4. Which lentils are best for soup?
Red and yellow lentils are ideal for a thick, creamy soup. If you want whole lentils to remain visible in the soup, choose green or brown lentils.

5. Which lentils are best for a salad?
Green lentils and black beluga lentils are most suitable for salads. They remain firmer and keep their shape when cooked.