Learning how to cook Green Lentils is easy! The best part is that, unlike most dried beans, there’s no pre-soaking required. Because lentils are super thin, they only need to be simmered for 20 minutes max!
I know it’s easy to buy canned lentils, but when you cook your own, you can control their doneness and texture. They can be cooked so that they have a bit of a bite (like al dente cooked pasta) or cooked until soft. Also, freshly cooked lentils have a nutty flavour, something you won’t get from the mushy canned variety.
Green Lentils can be used to make a salad more filling, used in combination with ground beef to make burger’s or shepherd’s pie, sautéed with onion and garlic and served as a side for salmon, added to rice, and pureed into a dip or soup. What I’m trying to say is they are versatile. It’s worth it to make a batch, store them covered in the fridge, and use them throughout the week.
Tips For Cooking Green Lentils:
- Lentils simmered in water taste great, but if you want to kick up their flavour, simmer lentils in a flavourful liquid – stock, beer, wine, or even just water flavoured with diced onion, peppercorns, and a bay leaf will do.
- To stop lentils from cooking or to cool them quickly for a salad, rinse them under cold running water.
- Cooked lentils will last up to 1 week covered in the fridge, or they can be frozen for up to 2 months.