Let’s get nerdy for a second. Nutrition labels show that 100g of dry red lentils contains about 10g of water. After cooking, that same 100g soaks up enough water to weigh about 250–280g. That’s a 150–180% weight increase. Science!
Translating that to volume: 1 cup dry (200g) becomes roughly 2.5 cups cooked. So if you’re feeding a hungry crowd, know that a single cup of dry lentils yields a respectable side dish or a modest main. Or, if you’re like me, a very full bowl after a long day.
The “Oops, I Added Too Much Water” Fix
If you accidentally drowned your lentils (hey, it happens), don’t panic. Just let them simmer uncovered for a few extra minutes. The steam will carry the excess water away to the kitchen fairy. Or you can stir in a slurry of cornstarch or a mashed potato flake to thicken things up. Boom—problem solved.
Alternatively, call it “lentil broth” and serve it with crusty bread. Own your mistakes, my friend. Red lentils forgive.
