Here’s the formula: 1 cup of lentils + 3 cups of water or broth. Bring to a boil, then reduce to a simmer. Do not add salt until the end. Salt toughens the skins, and we’re not making leather shoes, okay? Add salt after they’re tender, or about 10 minutes before they’re done.
Check for doneness by tasting one. It should be tender but not mushy (unless you want mush, then let them party longer). If you’re making a salad, aim for al dente. If you’re making soup, let them fall apart like a cozy hug.
How to Cook Lentils - The Simplest Method to Tender Lentils
One pro tip: Don’t boil them into submission. A gentle simmer is key. A rolling boil will make them explode like tiny lentil volcanoes. Your stovetop doesn’t need that drama.
