What to do with lentils
Lentils are small dried beans that cook in about 20–25 minutes with no soaking — one of the fastest, cheapest sources of plant protein you can keep on hand. They simmer in plain water on the stove and turn tender and savory, ready to go into almost anything.
Earthy and mild, with a tender bite — a little like a softer bean.
Lentils are loaded with fiber and protein, a combination that slows digestion and helps keep blood sugar steady — which is why they're a cornerstone of diabetes- and heart-friendly eating.
3 ways to use it
- 01Simmer a pot (easiest)
Rinse, then cover with about 3 cups water per cup of lentils. Bring to a boil, lower to a simmer, and cook 20–25 minutes until tender. Drain any extra water and season.
- 02Turn them into a side
Toss warm cooked lentils with a little oil, lemon, and chopped vegetables for a protein-packed salad that keeps for days.
- 03Stir into soup
Add a handful of dry lentils to any simmering soup or broth — they thicken it and add protein as they cook.
Keep it fresh
- →Dry lentils keep for months in a sealed container in the pantry.
- →No soaking needed — just rinse and check for any tiny stones first.
- →Cooked lentils keep in the fridge for up to 5 days and freeze well.
Recipes with lentils.
Move from ingredient know-how to a complete meal or snack.
Recipes are a start. A dietitian is the plan.
Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. For eligible members, dietitian care is often available with little to no out-of-pocket cost, and we verify coverage before the first visit.