Here’s a mistake I’ve made exactly seventeen times: not rinsing them. Always rinse your lentils in a fine-mesh strainer before cooking. You’re washing away dust, tiny pebbles, and the lentil’s regrets from being in a bag for six months.
No soaking required. I repeat: no soaking needed. Unlike beans, lentils don’t demand a spa day. They’re the “wash and go” of the pantry. Just rinse, dump in a pot, add water, and you’re off.
But here’s a pro tip: if you do soak them for a few hours, they’ll cook faster. But why wait? You’re busy, you’ve got Netflix to watch. Skip the soak.
The Perfect Water Ratio
Use 3 cups of water for every 1 cup of lentils. That’s it. Unless you want lentil soup, in which case, add more. If you add too little water, you’ll get burnt lentil cement. Too much, and you’ll have lentil-flavored soup (which is fine, honestly).
Bring the water to a boil first. Then add your lentils, reduce the heat to a gentle simmer, and cover the pot. A raging boil will turn your lentils into mush and possibly cause a kitchen volcano. Nobody wants that.
Quick And Easy Lentil Soup Recipe: Time-Saving Cooking Tips | AnSoup
For red lentils: simmer, lid on, for 5-10 minutes. For brown or green: 20-30 minutes. For the fancy French ones: 25-40 minutes. Check them at the 20-minute mark like a nervous plant parent.
