Cooking Time for Lentils

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Not all lentils are created equal when it comes to cooking time. Brown and green lentils are the sturdy, earthy workhorses—they hold their shape well after about 20 to 25 minutes of simmering. Think of them as the denim jeans of the legume world: reliable, versatile, and always in style.

Then you have red and yellow lentils, which are actually split and hulled. Because they’ve shed their skin, they break down quickly, often in 10 to 15 minutes. They’re the cashmere sweater of lentils—soft, cozy, and ready for a sophisticated puree or soup.

Don’t forget the French green lentils, or lentilles du Puy. They’re the aristocrats of the bunch, with a peppery flavor and a firm texture that holds up after 25 to 30 minutes. They’re also the only lentil that whispers, “I’m fancy,” in a salad.

A Quick Trick for Timing

Here’s a practical tip that will save you from mushy disasters: never trust the cooking time on the package alone. Start checking at the 15-minute mark. Taste a few lentils—they should be tender but not falling apart, unless you’re making a soup where you want that melt-in-your-mouth feel.

Another game-changer? Salt your lentils at the end of cooking, not the beginning. Adding salt too early can toughen their skins, making them take longer to soften. This is probably the single most important kitchen hack for perfect lentils, especially if you’re using brown or green varieties.