Red lentils are a unique, quick-cooking member of the legume family. They do not need to be soaked and transform into a creamy texture that elevates many recipes. Learn everything you need to know about how to cook red lentils on the stove, including water ratios, cooking times, texture outcomes, storage, and tips for adding flavor. Easy recipes and information on how to prepare them for salads and soups are included.
This post was originally published in February 2023. It was updated with improved tips and information in July 2026.
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Lizzie’s Notes
Red lentils are split legumes with an orange-red color and a mild, slightly earthy yet sweet taste. Similar to brown and green lentils, they’re a source of plant-based protein, iron, and fiber. However, red lentils can be confusing compared to other varieties. You may have experienced this if you’ve ever tried to substitute them for another kind of lentil, only to end up with a much different texture.
The beauty of red lentils lies in that creamy texture, but it’s important to understand how their cooking process for these pulses differs from that of brown and green ones. In this post, I included my first-hand tips for the best water ratios, cooking times, and how to prevent them from getting overly mushy. With my help, you can cook perfect red lentils…every time!
Water Ratios and Cook Times
The two biggest decisions when it comes to cooking lentils are the amount of liquid you use and how long you keep them on the stove. Keep in mind that red lentils always become mushy to a certain extent when cooked. However, you can adjust the texture outcome.
Refer to this table for red lentil to water ratios and how long you cook red lentils.
| Red Lentils (dry) | Water | Cook Time | Texture Outcome |
| 1 cup | 2 cups | 5 to 10 minutes, depending on stove | Firm but tender Prevents them from become fully mashed and allows for some of them to retain their shape (while still being cooked through) |
| 1 cup | 3 cups | 8 to 15 minutes, depending on stove | Thick and creamy Cooks them so they break down into a lentil mash |
Red lentils do not take as long as green or brown lentils to cook. In my experience, the best cooking time is between 5 and 10 minutes. Of course, cooking times can vary depending on your stove. If your lentils are still not cooked through at 8 minutes, cook them for a few more minutes until they reach your desired texture. They may need up to 15 or 20 minutes on some stoves.
After you bring the lentils and water to an initial boil, reduce the heat to very low so that they don’t overcook. You should also stir them once or twice during the cooking process to promote even cooking and prevent sticking. If you are making a recipe that calls for uncooked red lentils to be added, such as a soup or curry, they usually still only take about 8 to 10 minutes to cook.
Cooked Lentil Yields
Lentils will at least double in size when cooked and typically will swell to 2 and ½ to 3 times their size. So, 1 cup of dry red lentils yields about 2 and ½ to 3 cups of cooked red lentils.
How to Cook Red Lentils on the Stovetop
The instructions are repeated in the recipe card at the bottom of the post. Here’s a preview of the steps for how to cook red lentils with photos to provide visual cues.
Rinse lentils under running water in a fine mesh strainer to remove any dust or debris. Sort through the lentils to find and discard any shriveled or discolored ones.
Add the lentils to a medium saucepan with water (see above table for ratios). Bring to a boil, cover, and simmer until cooked to your liking, usually about 5 to 8 minutes. The simmer should be gentle with very few bubbles on the surface. Stir occasionally to prevent sticking. Drain any excess water after cooking.
Here are photos that show the texture of red lentils when cooked in a ratio of 1 cup lentils to 2 cups water next to lentils cooked in a ratio of 1 cup lentils to 3 cups water.
Firm but tender red lentils.
Creamy, broken down red lentils.
Flavoring and Seasoning
Red lentils can be simmered in water and seasoned after cooking, or you can add seasonings during the cooking process. Here are some of the best ways to boost flavor:
- Sub broth for water: Use vegetable broth or chicken broth. You could even use coconut milk for a boost in flavor and creaminess!
- Add other aromatics to cooking liquid: Bay leaves, sprigs of thyme, smashed garlic cloves, roughly chopped onions, and/or a cinnamon stick add flavor during simmering.
- Season after cooking: Toss them in extra virgin olive oil and add desired herbs and spices.
- Best herb pairings: Parsley, dill, cilantro, rosemary, thyme, or oregano
- Best spices that taste good with red lentils: Cumin, curry powder, turmeric, ginger, garlic, paprika, cinnamon, chili powder, and garam masala
- Add salt or acid last: Avoid adding lemon juice or vinegar to the liquid, and wait until they’re done cooking to add salt. These ingredients may prevent them from cooking evenly and make some of them too tough.
Ways to Use Cooked Lentils
Red lentils are versatile and affordable. They’re great for red lentil soup, red lentil stew, and curry because of their mushy texture when cooked and fairly neutral taste. You may be familiar with red lentil dal (masoor dal), a popular Indian curry dish.
Some lesser-known ways of using them include baked goods, dips, smoothies, sauces, and baby food! I love the following recipes:
Storage and Meal Prep Tips
- Refrigerator storage: Keep cooked red lentils in an airtight container in the refrigerator for 5 to 7 days.
- Freezing: Let them cool completely, transfer to freezer-safe jars, Stasher bags, or Souper cubes. Seal tightly and store in the freezer for up to 3 to 6 months.
- Reheating: Refrigerated lentils can be reheated in a bowl with a splash of liquid in the microwave in 30-second intervals on high until warm. To reheat on the stove, place in a saucepan with some liquid (to prevent scorching). Warm over medium-low heat, stirring frequently. Thaw frozen red lentils in the fridge overnight before reheating or gently reheat in a saucepan over low heat (with some liquid). Alternatively, you can add them to hot recipes, like curries and soups, straight from frozen!
- Meal prep: Batch cook this recipe by doubling or tripling the amount you make. Store individual portions in the freezer to add to future meals.
More Lentil Recipes
- BBQ Lentils with Shredded Carrots (use red lentils in lieu of brown or green lentils here)
- Weeknight Cauliflower Curry Recipe (you can substitute red lentils for green lentils in curry, but the texture will be creamier)
- Lentil Walnut Taco Meat (red lentils work well in this recipe)
- Lentil Bowls with Tahini Dressing (for a different texture, sub red lentils)
FAQs
- What are some tips for cooking red lentils without them turning mushy? If you want lentils that retain their shape, try cooking red lentils with less water (2 cups instead of 3 cups water to 1 cup lentils). Choose brown, green, or French lentils if you want to completely avoid a mushy texture.
- Do red lentils need soaking? You do not need to soak red lentils before cooking. They cook very quickly and break down easily without prior soaking.
- What is the difference between split red lentils and red lentils? Most grocery stores sell red split lentils that are split in half and have their husks removed, which is why they cook so quickly. The cooking techniques in this post are for split red lentils. Whole red lentils still have their husks and take longer to cook, similar to brown or green lentils.
📖 Recipe
How to Cook Red Lentils
Equipment
- Saucepan or pot with lid (big enough for the lentils to double in size)
Ingredients
- 1 cup dry split red lentils
Instructions
- Rinse the lentils under running water in a fine mesh strainer. Sort through the lentils to pick out and remove any shriveled or discolored ones.
For less soft lentils
- If you want some of the red lentils to retain their shape, while still being cooked through, combine 1 cup lentils with 2 cups water in a pot or medium saucepan with a lid.
- Bring to a boil, then reduce heat to very low to maintain a simmer. The simmer should be gentle with very few bubbles on the surface.
- Cover and cook for 5 to 8 minutes, stirring once or twice to promote even cooking. If the lentils are still not cooked through at 8 minutes, cook for a few minutes longer.
- Drain excess water before serving/using.
For softer lentils (puree-like)
- To cook red lentils in the typical way, so that they break down into a mushy texture, combine 1 cup lentils with 3 cups water in a pot or medium saucepan with a lid.
- Bring to a boil, then reduce heat to very low to maintain a simmer. The simmer should be gentle with very few bubbles on the surface.
- Cover and cook for 5 to 10 minutes, stirring once or twice to promote even cooking. If the lentils are still not cooked through at 10 minutes, cook for a few minutes longer.
- Drain excess water before serving/using.
Notes
- Seasoning ideas: Cook the lentils in vegetable or chicken broth with a bay leaf, smashed garlic, thyme sprigs, and/or a cinnamon stick. After they’re cooked, you can season them with extra virgin olive oil, salt, pepper, curry powder, cumin, chili powder, turmeric, cinnamon, or fresh herbs.
- Storage: Store cooked red lentils in an airtight container in the fridge for 5 to 7 days or in the freezer for up to 6 months. If frozen, thaw in the fridge overnight before using or add to hot recipes directly from frozen.
- Uses: Add to soups, baked goods, sauces, and dips.
- Timing notes: Cooking time varies depending on the stove. Red lentils may cook very quickly or need up to 15 to 20 minutes to reach your desired texture.
MoyJoy
Thank you! I usually cook these in an instant pot but my stew came out too salty so I needed to make some on the stove. Your guide was absolutely perfect, especially with regard to seasoning!
Lizzie Streit, MS, RDN
That’s great! I’m so glad the guide was helpful!
Lori D
Use your recipe over and over perfect lentils every time! Love your site!
Lizzie Streit, MS, RDN
Hi Lori, I’m so glad this post has been helpful for you and that you enjoy the site! Thanks so much for reading!
KG
My bag of lentils didn’t come with instructions!! Appreciate this guide
Lizzie Streit, MS, RDN
So glad it was helpful, Kori!!