First, let’s break down the three main types. Brown lentils are the workhorses. They’re the ones your grandmother used for soup. They take about 20 to 30 minutes to get tender.
Then you have red lentils. These guys are the overachievers. They fall apart in a good way. You can cook them in 15 to 20 minutes, tops. They basically disintegrate into a golden, comforting mush.
And finally, green lentils (or French lentils, if you’re feeling fancy). These are the rebels. They hold their shape like a tiny, stubborn soldier. Plan on 30 to 45 minutes for these little beauties.
But Wait—Did You Soak Them?
Here’s the short, sassy answer: No. You don’t have to soak lentils. Unlike dried beans, they’re not trying to ruin your night. Soaking them actually makes them cook faster (think 10-15 minutes less), but it also makes them less flavorful and a bit mushy.
I say skip the soak. Live dangerously. Just rinse them in a sieve and yell, “Let’s go!” By the time you chop an onion, they’re half done.
