Legumes & Beans: Cooking Lentils to Hold Their Shape

Notes

The science behind perfectly cooked lentils lies in their structure. Lentils contain pectin, which can break down and cause them to become mushy if overcooked or salted too early. To avoid this, introduce salt and acids after the lentils are mostly cooked. Common mistakes include overcrowding the pan, which can lead to uneven cooking, and not checking for doneness early enough. For safety, always ensure lentils reach an internal temperature of 165°F to kill any potential bacteria. To make ahead, store cooked lentils in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently to maintain their shape.

Steps

1. 1 Sort through 1 cup of lentils to remove any debris or stones.
2. 2 Rinse lentils under cold water until the water runs clear.
3. 3 Place lentils in a medium saucepan with 2 1/2 cups of water or broth.
4. 4 Add a pinch of salt to the water—do not over-salt at this stage.
5. 5 Bring the liquid to a boil over medium-high heat.
6. 6 Once boiling, reduce the heat to a gentle simmer.
7. 7 Simmer uncovered for 15-20 minutes, checking occasionally.
8. 8 Taste a lentil after 15 minutes to check for doneness—it should be tender but firm.
9. 9 If the lentils are cooking too quickly, add a bit more water to prevent mushiness.
10. 10 Avoid stirring too vigorously to prevent lentils from breaking apart.
11. 11 Once lentils are cooked, drain off any excess liquid.
12. 12 Let the lentils rest for 5 minutes, covered, to absorb any remaining moisture.
13. 13 Adjust seasoning with additional salt and a splash of acid like lemon juice or vinegar at the end.
14. 14 Fluff lentils gently with a fork before serving.