Dry Lentils

Store in an airtight container in a cool, dry place. Properly stored dry lentils keep indefinitely, though they cook best within 1–2 years of purchase.

Rinse lentils under cold water and pick through for small stones or debris before cooking.

Red and yellow lentils cook fastest (15–20 minutes) and break down easily; use them for purees and curries.

Green and brown lentils hold their shape better; ideal for salads and side dishes.

No soaking required—lentils cook faster than beans without pre-soaking.

Use a 3:1 water-to-lentil ratio for most varieties.

Cooking too long: lentils turn mushy if overcooked. Check at 15 minutes for red varieties, 25–30 for green.

Adding salt too early: salt can toughen the skin. Add it during the last few minutes of cooking.

Skipping the rinse: rinsing removes dust and debris.