How to Cook French Lentils

The firm texture of these simply cooked French green lentils makes them extremely versatile. With their capacity to retain their shape after being cooked, they can be tossed into a salad, stirred into soups during the final few minutes of cooking, or served as a side dish with a whole roast chicken or pork rib roast. If cooked for longer, they will get softer, making them excellent for hearty stews and soups as well. Rinse the lentils in a colander before cooking to wash off any dust or debris, and check for tiny pebbles that may have accidentally made it into the bag.

Frequently Asked Questions

• Is it better to soak or boil lentils?

  Since lentils are small, they don’t require any soaking. Typically, lentils cook anywhere between 15 to 30 minutes, depending on the variety and recipe. Still, soaking lentils has become a very popular step believed to aid digestion by improving the absorption of vitamins and minerals. 

• What is the ratio of water to lentils?

  Unlike cooking rice, there's no set ratio of lentils to water; this will depend on the recipe you’re using. A good rule of thumb, however, is to fill a large pot with water to cover the lentils by two inches and bring it to a boil. Reduce the heat to a simmer until the lentils reach the desired texture. 

Notes from the Food & Wine Test Kitchen

For added flavor, cook the lentils in vegetable or chicken broth instead of plain water. Keep the vegetables in large pieces so they are to remove with a pair of tongs.

Make ahead

Lentils can be cooked up to three days in advance and stored in an airtight container in the refrigerator. To reheat, warm them in a pot over low heat, stirring occasionally.