The skins become more pliable, therefore reducing breaking when heated. This post may contain affiliate links. Transfer lentils to a medium-sized ovenproof pot or Dutch oven. Sort and then rinse with cold water. Please read my disclosure policy. A perfect pot of lentils — savory, lightly herbaceous, perfectly tender — can be yours in under 30 minutes. To brine lentils, transfer to a medium-sized bowl and soak in 4 cups of warm salt water (110°F/43°C) for 1 hour. Once it just begins to boil, reduce to a gentle simmer over medium-low heat. Similar to the process of preparing quinoa, rinse the lentils for about 1 minute under cold running water to wash the legumes and remove any excess dirt. Often lentils can become mushy in texture with outer skins that burst easily, making for not a very attractive or tasty recipe. They sound very nutritious. After brining, you can drain and store the lentils in the refrigerator for up to two days. Bake up to 60 minutes. Satisfying, versatile, nutritious, comforting. Lentils are the breezy, low-maintenance, smarter-than-they-seem friend in the legume squad. TIA, I do have one! Home » Recipes » Beans + Lentils » How to Cook Lentils: A Perfect Pot of Lentils in Under 30 Minutes, January 22, 2018 / Updated Jun 08, 2020 / by Carolyn Gratzer Cope / Leave a Comment. Yes, pressure cooking is an amazing way to cook lentils. Cooking the lentils on a low simmer on the stovetop also helps to reduce the mini-explosions that can occur. 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. A really great, flavorful pot of lentils is less than 30 minutes away. Red and yellow lentils only need 15 to 20 minutes to cook and do not require brining, as they are more delicate in texture. Here’s the thing. Brined lentils should cook for about 10 to 15 minutes over very low heat and minimal agitation. Your email address will not be published. Drain the cooked lentils through a fine-mesh strainer and transfer to a bowl or container. I'd love to see how it turns out! Jessica GavinPublished on January 19, 2018. Serve them with sausages or in a salad with roasted vegetables. Time varies depending on the type of lentil. These simple steps will allow you to make lentils that will shine on the plate! They'll turn anything from a simple green salad to a leftover sweet potato into a meal. Add more water as needed to the pot, keeping the lentils submerged. Tag us on Instagram at @umamgirl and use the hashtag #umamigirl. Brining the lentils produces a creamy texture and helps to retain their spherical shape. One way to reduce this problem is by soaking the beans in a saltwater solution. Only brine green, brown, French green, Lentilles du Puy, and black lentils; overall the ones that have not been hulled. Season water with salt to make the lentils taste less bland. Brining is the key to help lentils better hold its shape, as the process softens the outer shells and makes it more pliable, reducing the chance of bursting. Hi! I would try 15 minutes, then every 5 minutes after. * Percent Daily Values are based on a 2000 calorie diet. Stovetop simmering has more agitation because it’s being cooked directly under a heat source, so some skin breakage may occur but not as much if you brine. UG is a lifestyle site for curious, thoughtful people who seek to make every day a little special and have a great time doing it.