Lentils have a lot going for them. They’re inexpensive, environmentally friendly, highly nutritious, and come in a range of colors and textures. All that, and they can be truly delicious—if you know how to cook them properly.
Lentils are one of my favorite plant-based sources of protein, right up there with their legume cousins, black beans and chickpeas. The beauty of lentils is that they don’t take long to cook (around 20 minutes or so), whereas beans require a couple of hours on the stove. Since I’m generally in a hurry before dinner, their quick cook time is a big selling point.
If you’re trying to eat better after the holidays, just add more lentils. They’re great in salads, soups (this lentil soup is famous), side dishes, and even with pasta. Lentils continue to soak up nearby flavors as they rest, so they typically make great leftovers.
Since I have so many recipes with lentils on the blog, I wanted to share a primer on how to cook lentils. I’ve been tweaking my technique over the years, and I think you’ll appreciate this method. It yields perfectly cooked lentils, every time. Here we go!
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