Cooking green lentils : the Neary method 🥗
• By Lou Chardin
Why master cooking green lentils?
Knowing how to cook green lentils is a real culinary superpower: for comforting, healthy and economical dishes, it's impossible to do without them! They are naturally rich in vegetable proteins , fiber and minerals. Their successful cooking guarantees a melting but not mushy texture, the ideal base for a salad, a dahl, or even to accompany a vegan Lorraine-style sausage.
Forget bland or bursting lentils: with a few simple tips, you can get firm, tasty, and digestible green lentils . Practical for batch cooking, they lend themselves to all kinds of variations and cost almost nothing, especially if you choose organic French lentils .
On this page, discover how to cook green lentils in interactive mode: adjust your portions 💡, check your cupboard, start the timers and adapt your nutritional intake. Bonus: tips to prevent failure, variations, storage and ideas to enhance them.
Adjustable ingredients & portions
Serves 4 (main course). Adjust the quantities below according to your appetite or the number of guests!
organic green lentils
carrot
yellow onion
bay leaf
vegetable broth
cold water
fine salt (end of cooking)
Substitution tip: Replace the carrot with celery or leek, and add a clove or sprig of thyme. For a quick version, skip the broth and simply use filtered water.
Want a colorful salad? Add sundried tomatoes or diced bell peppers at the end of cooking.
Smart Closet Mode
Do you have everything you need? 👀
Nutritional values & nutri-switch
Green lentils are a plant-based source of iron and complete protein (especially if you add a little rice or whole-grain bread). Low GI and filling, they're suitable for everyone—and can be included in a sports or weight-loss diet.
Steps and Timers
- Rinse the lentils : Pour them into a colander and rinse them under cold water until the water runs clear. No need to soak them first!
- Prepare the filling : peel and dice the carrot, chop the onion. Set aside.
-
Cooking the lentils : Place the lentils, carrot, onion, bay leaf, and stock in a large saucepan with cold water. Bring to a simmer, then cover and cook over low heat for 25 to 30 minutes (test with a timer). Taste to judge the tenderness.
- Add salt at the end of cooking : add salt only when the lentils are cooked (otherwise they will harden). Mix, let stand for 1 minute and drain if necessary.
- Enjoy : Serve hot, warm, or cold. Add a drizzle of olive oil, a splash of vinegar, or fresh herbs to enhance the flavor.
Little green lentil quiz
Variants & twists
- Lentil salad : a mixture of cooked lentils, shallots, mustard vinaigrette and parsley. See our lentil salad recipe .
- Simmered version : Add an extra carrot, celery, and cook longer for a rustic soup.
- Express air fryer cooking : for those who love saving time, take a look at our air fryer comparison : steam cooking in 18 minutes flat.
- Creamy version : add a little coconut milk and mild curry at the end of cooking.
- Lentils with spices : thyme, cumin, smoked paprika or bay leaf – anything goes!
Conservation & batch cooking
Cooked lentils can be stored safely for 4 to 5 days in the refrigerator in an airtight container. They also freeze well (up to 2 months). For dishes prepared in advance, remember to drain them before storing. A drizzle of olive oil before closing the lid helps keep them moist.
Batch cooking tip: cook a large quantity, then vary them: cold salad, velouté, or in a quick pan with garlic and onion.
Serving Ideas
- As a buddha bowl base with quinoa, roasted vegetables and a soft-boiled egg.
- In the classic version: with vegetable sausage ( see the Lorraine recipe ).
- In a cold salad, with shallot, vinaigrette, fresh herbs ( lentil salad recipe ).
- As a BBQ accompaniment, with grilled vegetable meats .
- Blended into hummus or spread with a smoothie blender .
FAQ on cooking lentils
Should you soak green lentils?
No, unlike other legumes, green lentils do not require any pre-soaking. Rinsing under clean water is sufficient.
Why are my lenses hard?
Probably because the salt was added too early or the cooking was too brisk. Always add salt at the end of cooking to keep lentils tender.
How long to cook green lentils?
Depending on the variety and freshness, generally 25 to 30 minutes at a gentle simmer.
Should I remove the foam on the surface?
Yes, skim if necessary for easier cooking and a clear broth.
Are Berry green lentils different?
Yes, they have a PGI and a really fine texture, ideal for salads or as a main course.
Anti-failure tips
- Always start cooking with cold water for an even texture.
- Never add salt before the end, otherwise they will harden.
- For easy digestion, add a pinch of baking soda to the cooking water.
- Avoid strong boiling: prefer a gentle simmer.
- Drain thoroughly before serving as a salad.
Budget, sourcing & links
Green lentils are one of the most economical legumes: for 4, count less than €1 per portion if you choose organic French lentils . Their carbon footprint is minimal, especially when sourced locally. For a change, also explore:
Comments (0)
There are no comments for this article. Be the first one to leave a message!