How to Cook a Great Pot of Lentils
Here's how to cook a perfect pot of savory, satisfying lentils in under 30 minutes. This simple recipe has many devotees, and for good reason. Don't miss it.
Calories: 169kcal
Ingredients
- 1 cup (180 grams) dry Puy lentils
- 1 teaspoon dried herbes de Provence
- ¾ teaspoon fine sea salt
Instructions
- Rinse lentils well in a fine-mesh sieve.
- Place in a small (about 2-quart) pot and cover with water by 2 inches.
- Stir in herbs and salt.
- Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
- Cook until lentils are tender but still intact, about 25 minutes.
- Drain and serve as you like.
Notes
- Any lentil variety will work for this recipe as long as you test for doneness, but I especially like Puy lentils for salads and bowls because they taste great and hold their shape even when nice and tender.
- Exact cooking time will depend on the age and variety of your lentils, but I find 25 minutes is almost always right for the Puy lentils I buy, regardless of source.
- Cooked lentils keep well in an airtight container in the fridge for a week or in the freezer for up to a year.
Nutrition
Calories: 169kcal | Carbohydrates: 30.4g | Protein: 11.8g | Fat: 0.5g | Fiber: 5.1g