How to Cook Lentils – NYT Cooking

With dried lentils in your pantry, you can quickly add some tenderness to meals. They’re cheap, quick to cook, good for the environment — and for you. But even if lentils weren’t such a virtuous legume, it’s good to have them around because their mild flavor and creamy texture add body to many meals, from soups and dal to salads and pastas.

What kind of lentils should I buy?

If the lentils have been shelled and split, as red lentils usually are, they will break during cooking.Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Many types of lentils are grown around the world, and for home cooking purposes, they fall into two categories: those that are made when they break apart and those that are left intact.

Split lentils

If the lentils have been shelled and split, as red lentils usually are, they will break up during cooking, making them a great choice for soups and other dishes that are eaten with a spoon. (“Yellow lentils,” which also break down while simmering, are often split beans or peas and may require soaking before cooking.)

Whole Lentils

Green, brown and black lentils, including the Le Puy and Beluga varieties, come with their skins intact, so they hold their shape when cooked well (avoid overcooking or they will disintegrate). Any differences in appearance, texture and taste between these three types of lentils are negligible enough to be used interchangeably. Use whatever variety is available to you.

Storage

Store dried lentils in an airtight container in a cool, dry, dark place, such as the back of your cupboard. Label the packaging with the date of purchase and aim to use them within a year.

Depending on the type and age, lentils take 10 to 30 minutes to cook. Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

The only way to cook dried lentils

You can follow this process for all types of lenses — red, green, black or brown. Results will simply vary depending on the species used.

1. Inspect: Remove any pebbles, branches or other debris. If the lentils are dusty, rinse them. Soaking dried legumes speeds up their cooking time, but since lentils cook so quickly, there isn’t much benefit to soaking.

2. Combine lentils, water and salt: Add lentils to a medium pot and cover with 1 ½ inches of water. (Generally, ½ cup dried lentils make about 1 cup cooked.) Add a large pinch of salt. Salt not only enhances flavor, but also helps the lentils cook more evenly, preventing a final batch that’s a mixture of moldy and still tough.

No need to add flavorings to the pot: Because the lentils are small, flat, and thin, they only absorb water a millimeter or two from their edges to be tender, which doesn’t allow them to soak up much flavor from any aromatics, garlic. and onions that you can add to the pot.

3. Simmer: Bring the water to a rapid simmer, then reduce the heat to maintain a very gentle simmer. Unlike pasta, which can be cooked to boiling point, a slow bubble prevents the lentils from bursting. Add water as needed so the lentils are free-swimming.

4. Check for readiness: Depending on the type and age, lentils take 10 to 30 minutes to cook. Brown, green and black lentils are done when tender but not mushy. Try a couple: They should have the texture of al dente pasta, mostly soft but with some bite in the center. The red lentils will break down completely, like the oats in oatmeal.

5. Maybe drain and rinse: The red lentils turn the cooking liquid into a mush – don’t drain this mixture. But drain the cooking liquid from brown, green and black lentils and rinse in cool water to remove the outer starch, which can cause shrinkage. Shake off excess liquid before eating immediately or save for later.

I cooked some lentils. now what?

Add cooked lentils to soup, stew or porridge, or stir them into a dip or puree.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Cooked lentils can be used like cooked beans: in a bowl of soup, stew or porridge. puree in dip or puree; Added cold or room temperature to salads or vegetables. or sauteed in oil or butter until hot or crisp.

Cooked, drained and chilled lentils can be refrigerated for up to five days. To freeze, spread the lentils in a thin layer on a baking sheet or platter and freeze. Once firm, transfer to a freezer bag and freeze for up to three months.

Lentil soups can be refrigerated in an airtight container for up to five days or frozen for up to three months.

Everyone eats lentils, so let your favorite flavor combinations guide you. With cooked lentils in your fridge or freezer, comforting dishes are minutes away.