How to Cook Lentils (Stovetop and Instant Pot)

White bowl filled with perfectly cooked green lentils.

4.91 from 22 votes

How to Cook Lentils (Stovetop and Instant Pot)

Learn How to Cook Lentils perfectly every time on the stovetop and in the Instant Pot! Full of tips and tricks, I’ll teach you how to cook tender, flavorful, and nutritious lentils perfect for salads, soups, and side dishes.

Prep Time2

Cook Time25

Total Time27

Servings: as a side

Calories: 159kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 cup brown - or green lentils
▢ water - or vegetable broth, see notes
▢ 1 bay leaf - optional

Instructions

Stovetop Lentils

Rinse the lentils in a fine mesh strainer under cold water to remove dust and dirt. Check for discolored or broken lentils and discard them.
There’s no need to measure an exact amount of water or broth when cooking lentils on the stovetop. Transfer the rinsed, drained lentils to a medium pot and fill with enough water to cover the lentils by about 1 inch. Bring to a boil, then immediately reduce the heat to low. Cover and simmer until they’re tender (not mushy), about 20-30 minutes. Check for doneness occasionally.
Drain in a fine-mesh strainer and season with salt and pepper, if desired.

Instant Pot (Pressure Cooker) Lentils

Rinse the lentils in a fine mesh strainer under cold water to remove dust and dirt. Check for discolored or broken lentils and discard them.
Place one cup of lentils and three cups of water (or broth) in your Instant Pot. Close the lid and set to the “sealing” position. Cook on manual, high pressure for 5 minutes, followed by a natural release of 5 minutes. Then carefully release any remaining pressure by manually moving the pressure release knob to the “venting” position. Once all of the pressure is released, remove the lid.
Check the lentils for doneness, then immediately drain them in a fine-mesh strainer and season as desired. Tip: If the lentils need more cooking time, cover the pot and allow them to soak up some broth.

Notes

There is no need to soak lentils before cooking.
This recipe is: gluten-free, vegetarian, vegan, dairy-free.
Adding flavor: The easiest way is to cook the lentils in broth rather than water. Feel free to add a bay leaf, fresh rosemary or thyme, shallot, or smashed garlic cloves to infuse the simmering lentils with even more flavor. After cooking, gently toss the lentils with one or more of the following: olive oil, red wine vinegar, fresh minced parsley, lemon juice, salt, and black pepper.
Storage: Cooked lentils will last for one week in the refrigerator or frozen for up to 6 months.

Stovetop Tips:

Cooking lentils is like cooking pasta, rather than cooking them until all the liquid is absorbed check for doneness starting approximately halfway through cooking. Cook until al dente or tender with a slight bite to the middle.
After the lentils reach a boil, reduce the heat to a gentle simmer. Rapid boiling can cause the lentils to split and become mushy.

Nutrition

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