Dried Lentils
Dried lentils are the dehydrated seeds of the legume Lens culinaris, sold whole or split, and ranging in color from brown and green to red, yellow, and black. Unlike most dried beans, they need no soaking and cook in 20 to 45 minutes depending on the variety, which makes them one of the fastest scratch-cooked sources of plant protein in the pantry.
Varieties
Brown and green lentils hold their shape after cooking and work best in salads and side dishes. Red and yellow lentils are usually split and cook down into a soft, thick puree in 15-20 minutes, ideal for dal and blended soups. French green (Puy) lentils and black beluga lentils are smaller, denser varieties that keep a firm, almost al dente bite even after a full simmer.
Buying tips
Buy from a store with good turnover, since lentils older than a couple of years take much longer to soften no matter how they're cooked. Look for lentils that are uniform in size and color with no shriveling, dust, or visible debris in the bag.
Substitutes
Canned lentils, drained and rinsed — 1 cup dried lentils = about 3 cups canned lentils, drained
Already cooked and softer, so add them later in a recipe just to heat through instead of simmering them with the other ingredients.
Yellow or green split peas — 1:1 by volume
Cook 30-45 minutes, a bit longer than brown lentils, and break down into a thicker puree, which works well in soups but not in salads that need distinct grains.
Whole dried mung beans — 1:1 by volume
Cook in about 25-30 minutes without soaking, close to brown lentils in texture, and common in dal recipes as a direct swap.
Dried chickpeas — 1:1 by volume
Requires an overnight soak and 60-90 minutes of simmering, so only use this if the extra time is acceptable; texture stays firmer and rounder than lentils.
Storage
Keep dried lentils in a sealed airtight container in a cool, dark pantry, where they'll stay good for 12 months and remain safe to eat well past that, though older lentils take longer to cook and never fully soften. Cooked lentils keep in the refrigerator for about 5 days or in the freezer for 3 months.
How to use
Rinse and pick through dried lentils for small stones before cooking, but skip soaking entirely. Simmer in unsalted water or broth at a bare simmer, salting only near the end since salt added too early toughens the skins. Brown and green lentils hold their shape well for salads and side dishes; red and yellow split lentils break down into a soft puree suited to soups and dal.
What it pairs with
Pairs well with cumin, coriander, garlic, bay leaf, tomatoes, and smoked meats like bacon or ham hock in soups, and with lemon, olive oil, and fresh herbs in room-temperature salads made with whole brown or green lentils.
Nutrition
A half-cup of cooked lentils has around 9 grams of protein and 8 grams of fiber for roughly 115 calories, plus significant iron and folate, making them one of the most nutrient-dense plant proteins available without any prep beyond boiling.
FAQ
Do dried lentils need to be soaked before cooking?
No. Unlike dried beans, lentils cook fully in 20 to 45 minutes without soaking, though a short soak of an hour can shave a few minutes off the cook time for older lentils.
How long do dried lentils take to cook?
Red and yellow split lentils are done in 15-20 minutes, brown and green lentils in 20-30 minutes, and firmer varieties like French green or black beluga lentils in 25-35 minutes.
Can red lentils be substituted for brown lentils in a recipe?
Only in dishes where a soft, broken-down texture is fine, like soups or dal. Red lentils disintegrate as they cook and won't hold together in a salad or side dish the way brown lentils do.
Why do my lentils stay hard even after a long simmer?
This usually means the lentils are old, the water is hard mineral-heavy tap water, or salt or an acidic ingredient like tomato or vinegar was added too early, all of which slow down softening.
Have dried lentils on hand? Find recipes with our Recipe Generator →