No matter which lentil you choose, there are a few golden rules. First, always rinse your lentils in a colander before cooking. You might find a tiny pebble or a stray grain—it’s like the lentil lottery, and you don’t want to win a chipped tooth.
Second, use a 3:1 ratio of liquid to lentils. So one cup of lentils gets three cups of water or broth. It’s not rocket science—it’s “lentil science,” which is way more fun and involves less math.
Third, don’t add salt until the end. This is the big secret. Salt can toughen the skins and make your lentils feel like they’ve been working out too hard. Add it in the last five minutes, and you’ll get perfectly tender, happy legumes.
Lentil Cooking Times by Color | Dried lentils, Lentils, Cooking
