Learn how to cook red lentils (and yellow lentils) on the stovetop and in the Instant Pot, including water ratios for different textures and cook times. Also included are ideas for infusing additional flavors and how to use your next batch of cooked red lentils.
This type of lentil cooks faster than other lentils and can be used to add plant-based protein to sauces, soups, dal, and dips. Or serve on their own topped with a curry sauce or mint-cilantro chutney.
Jump to RecipeWant to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- 🤷♀️ What's the difference between red lentils and regular lentils?
- 🤷♀️ Are yellow lentils and yellow split peas the same?
- 🤷♀️ What's the difference between yellow lentils and split mung beans?
- 👩⚕️ Are red lentils healthy?
- 🧅 Main Ingredients
- 🔪 Recommended Equipment
- 💦 Red Lentils to Water Ratio
- ⏰ How Long to Cook Red Lentils?
- 👩🍳 Ways to Use Red Lentils
- 💡Ideas for Possible Variations
- 🧊 What's the best way to store cooked red lentils?
- How to Cook Red Lentils (Stovetop and Instant Pot)
Lentils are quick to cook compared to many other legumes, and they are a great way to add protein to your plate if you're looking for how to become a vegetarian.
Lentils are a colorful bunch, so it's easy to be confused about which lentils to purchase for different dishes. This post focuses on red and orange lentils, with some notes about yellow lentils. An important note: these three lentils can often be used as substitutions for each other.
Red and Orange Lentils are the same legumes, just variations on the color spectrum.
Yellow Lentils are very similar in texture and cooking time and can be used interchangeably with red or orange lentils.
🤷♀️ What's the difference between red lentils and regular lentils?
There are four main types of lentils that are found in most grocery stores: 1) brown lentils, 2) green lentils (also called French lentils and Le Puy lentils), 3) red/orange lentils and yellow lentils, and 4) black lentils (also called beluga lentils).
Red lentils, also called masoor dal, is a staple food in Indian households for its robust nutritional profile, and excellent protein content for vegetarian diets. There are 4 main differences between red lentils and other lentils:
- Color - this difference is obvious.
- Shape - red, orange, and yellow lentils are split, and shaped like half domes.
- Cooking time - this is much shorter with red lentils since they're split.
- Texture - red lentils cook up to a soft or mushy texture, depending on how long you cook them.
Check out this post for details on how to cook other common lentils and ways to use them.
🤷♀️ Are yellow lentils and yellow split peas the same?
Yellow lentils, which are always split, are a separate legume plant from yellow split peas, although they look very similar. They can be interchanged with each other in recipes, however, the yellow split peas need to cook 10 - 15 minutes longer than yellow lentils.
🤷♀️ What's the difference between yellow lentils and split mung beans?
Yellow Lentils and Moong Dal (split mung beans) are similar in texture and appearance, although mung beans are smaller. Dal (or dahl) is the Hindi word for "split", but the mung (or moong) plant is a completely different plant from the legume that grows lentils. These two legumes are interchangeable in recipes.
👩⚕️ Are red lentils healthy?
While black lentils, also called beluga lentils, are seen to be the healthiest lentils, red lentils bring a lot of health benefits to our bodies.
- Red lentils are high in potassium, fiber, folate, and antioxidants.
- They're also high in protein with 18 grams of protein in 1 cup of cooked lentils (about the same as a ¼ pound hamburger), and a good source of iron.
- With 22 net carbs for 1 cup serving of cooked lentils, this legume is generally not a part of a low-carb or keto diet.
🧅 Main Ingredients
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
For all of the ingredients, measurements, and directions for cooking red, orange, or yellow lentils, go to the Recipe Card at the bottom of this post.
- Extra virgin olive oil
- Yellow onion - white onion is fine if that's what you have, but I prefer yellow onion. Do not use red onion.
- Kosher salt
- Dried red split lentils - also called orange lentils. Yellow lentils work perfectly in this recipe too. Whole lentils take longer to cook and will have a different texture.
- Water - or broth, to infuse some depth of flavor. I often use Better Than Bouillon - Roasted Vegetable Paste.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife - for dicing the onion.
- Medium saucepan - for cooking lentils on the stovetop.
- Instant Pot - for cooking lentils in an electric pressure cooker.
💦 Red Lentils to Water Ratio
Red lentils break down easily, and when more water is added while the lentils cook, they cook into a creamy texture as you can see in the above photo. The rule of thumb is if you don't want them to be mush, use less water and cook for a shorter time. If you do want them to reduce to mush, use more water and cook longer.
Here's a guide for cooking red lentils on the stovetop and in the Instant Pot.
Cooking Red Split Lentils on the Stovetop
For beans that cook down to a puree, use 3 cups of water (or broth) for every 1 cup of red lentils. This makes ~3 cups of cooked red lentils.
For beans that mostly retain their shape with a more firm texture, use 2 cups of water (or broth) for every 1 cup of red lentils. This makes ~2 cups of cooked red lentils. See the above photo for a comparison.
For beans with a texture in between, use 2 ½ cups of water (or broth) for every 1 cup of red lentils. This makes ~2 ½ cups of cooked red lentils.
Cooking Red Split Lentils in the Instant Pot
There's less evaporation when using an electric pressure cooker, so less water (or broth) is required.
For beans that cook down to a puree: Use 2 ½ cups of water for every 1 cup of red lentils.
For beans that mostly retain their shape: Use 1 ¾ cups of water for every 1 cup of red lentils.
Or, for beans with a texture in between: Use 2 cups of water for every 1 cup of red lentils.
⏰ How Long to Cook Red Lentils?
That depends primarily on two factors.
- The texture you want. Do you want the beans to cook into a puree, or do you prefer them to mostly keep their form?
- The age of the beans. The older your lentils, the longer it will take for them to soften.
If you typically have problems getting dried legumes to soften, check out this post that troubleshoots the most common causes of stubbornly hard beans. (Hint: it has nothing to do with whether you added salt to the simmering beans.)
Cooking Red Split Lentils on the Stovetop
For beans that cook down to a puree: Simmer the lentils for 20 minutes. If the beans are too soupy with excess water for how you plan to use them, remove the lid from the pot and continue to simmer them over medium heat until they thicken to your preferences.
For beans that mostly retain their shape: Simmer for 7 - 10 minutes or until tender. The cooking broth should be completely, or at least mostly, absorbed into the beans.
Cooking Red Split Lentils in the Instant Pot
There can be some variability in time when cooking red lentils when using an electric pressure cooker, depending on the product you use and the age of the lentils. But this is a good guide.
For beans that cook down to a puree: Pressure cook on HIGH PRESSURE for 4 minutes, and perform a NATURAL RELEASE for 15 minutes.
For beans that mostly retain their shape: Pressure cook on HIGH PRESSURE for 3 minutes, and perform a NATURAL RELEASE for 5 minutes.
👩🍳 Ways to Use Red Lentils
Red lentils are typically not eaten on their own but rather are added to dishes. Here are some ideas:
- Use as a thickener for soups and stews, like in this Black Bean Chili.
- Mushy or pureed red lentils are fabulous for adding protein to tomato-based pasta sauces or dips.
- Use as a base for soups such as this Instant Pot Curried Lentil Soup or dal (dahl). Red lentils are particularly popular in Indian dishes.
- Or serve as a main dish topped with a curry sauce or mint-cilantro chutney.
- Cooked red lentils have a great texture for making veggie burgers. Save your next batch to make these flavor-packed vegan lentil burgers. The recipe includes an avocado sauce topping.
💡Ideas for Possible Variations
Lentils have an earthy earthy flavor, although red lentils have just a touch of sweetness to them. Feel free to add spices or herbs to the onion while it sautés. Some seasoning ideas include:
- Garlic powder
- Onion powder
- Garum masala
- Cinnamon
- Cumin
- Cardamom
- Turmeric
- Curry powder
- Mustard seed
- Chili powder
- Oregano
Or add a little minced Serrano pepper to the pot with the onion to add a little heat to the cooked lentils.
🧊 What's the best way to store cooked red lentils?
- Store in an airtight container in the refrigerator for 5 - 7 days. I recommend labeling the containers with a date.
- Red lentils can also be stored in the freezer for up to 6 months in freezer-safe containers or bags.
How to Cook Red Lentils (Stovetop and Instant Pot)
Equipment
- Chef's knife
- fine mesh strainer
- Medium saucepan for cooking lentils on the stovetop
- Instant Pot for cooking lentils in an electric pressure cooker
Ingredients
- 1 teaspoon extra virgin olive oil
- ½ yellow onion, finely diced about 1 cup
- 2 cups red lentils also called orange lentils
- 2 - 3 cups water depending on the texture you want and cook method (see post for details)
- 2 tablespoons Better Than Bouillon Vegetable Bouillon Paste, OR ½ teaspoon kosher salt
Instructions
Stove Top Directions
- Warm the olive oil in a medium pot over medium-low heat, and add the diced onion. Cook until softened, about 5 minutes.
- For lentils that mostly hold their shape, add the lentils to the sautéed onions and stir. Stir in 2 cups of water. If using Better Than Bouillon Roasted Vegetable Paste, dissolve it in the water as it heats to a simmer. If not, add ½ teaspoon kosher salt.Place the lid on the pot, reduce the heat to simmer, and cook for 7 - 10 minutes, or until the lentils are tender. If you want the lentils to be more soupy, add ¼ - ½ cup of water.
- For lentils that cook down into a puree, stir in 3 cups water. If using Better Than Bouillon Roasted Vegetable Paste, dissolve the same amount in the water as it heats to a simmer. If not, add ½ teaspoon kosher salt. Place the lid on the pot, reduce the heat to simmer, and cook for 18 - 20 minutes, or until the lentils are tender. If you want to reduce the liquid, remove the lid, increase the heat to medium, and simmer for a couple of minutes.
Instant Pot Directions
- Add the olive oil to the inner pot of your Instant Pot and press SAUTE on high. Add the diced onion and cook until softened, about 2 minutes.
- For lentils that mostly hold their shape, add the lentils to the sautéed onions and stir in 1 ¾ cups of water and Better Than Bouillon (or use broth with ½ teaspoon kosher salt). Switch the Instant Pot to HIGH PRESSURE and seal the lid. Cook for 3 minutes and perform a NATURAL RELEASE for 5 minutes.
- For lentils that cook down into a puree, add the lentils to the sautéed onions and stir in 2 ½ cups of water and Better Than Bouillon (or use broth with ½ teaspoon kosher salt). Switch the Instant Pot to HIGH PRESSURE and seal the lid. Cook for 4 minutes and perform a NATURAL RELEASE for 15 minutes.
Nutrition
Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, The Food Network, and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.
Min
Great guide for cooking red lentils. Super easy and the vegetable bouillon brought so much great flavors to this dish.
The Wimpy Vegetarian
Thanks so much for letting me know!
Amy
Thanks for all the tips on cooking with lentils. I used your suggestion to use lentils to thicken my chili and it worked great!
The Wimpy Vegetarian
I'm so glad! that's a great way to use red lentils!
Mikayla
Wow, there is so much great information in this guide from the types of beans, prepping them and cooking them, thank you!
The Wimpy Vegetarian
You are so welcome. I hope you find this useful the next time you make them!
NATALIA
I want to express my gratitude for sharing this fantastic recipe. Cooking red lentils on the stovetop has now become a staple in my kitchen, as it's a quick and versatile dish that can be enjoyed in various ways.
The Wimpy Vegetarian
That makes me so happy!
Tristin
Great information. We eat a lot of lentils, so I can't wait to try out your delicious recipe!
The Wimpy Vegetarian
So do I - I hope you find it useful for your next batch.
Jamie
Awesome! This is what I'm looking for! An easy step-by-step instruction on how to cook these so tasty red lentils! Definitely very helpful, I'm gonna do this at home! Thanks!
The Wimpy Vegetarian
Thank you!
Carrie Robinson
I just love red lentils, and it has definitely been way too long since I have made some. I am now inspired to make some later this week. 🙂
The Wimpy Vegetarian
I hope these tips are useful!
Enriqueta E Lemoine
OMG! I'm saving this post. It gave tons of information on my favorite legume. I love lentils. I eat them in soups, stews, and even salads. Your recipe is also very flavorful. You'll see me here frequently. Thanks for sharing.
The Wimpy Vegetarian
Lentils are soooo versatile. I hope this information is useful to you!
Amy Liu Dong
This sounds like so easy and delicious recipe to make.
I will save this as my reference.
The Wimpy Vegetarian
Thank you! I hope it's useful!
Jenny
Wonderful tips and tricks oh my! I love making a vegetarian dish. These red lentils on the stovetop techniques are wonderful. Many thanks!
The Wimpy Vegetarian
And there are so many ways to use them once you cook up a batch!
Marie
This is such a useful guide! I love red lentils but sometimes struggle to get the texture just right. Will now have a better idea of how to go about cooking times. Loved the idea of using bouillon to make the lentils more flavorful, too!
The Wimpy Vegetarian
I'm so glad! Yes, I always add some bouillon for extra flavor 🙂