Use about 3 cups of liquid (water or broth) for every 1 cup of lentils. Bring it to a boil first, then drop the heat to a gentle simmer—that means tiny bubbles, not a raging hot tub. Too high heat, and the lentils will explode into a frothy mess.
The Ultimate Mediterranean Lentil Salad Recipe - Easy Mediterranean Recipes
And please, please don’t salt the water until the end. Salt early can make lentils tough, like they’re putting up a wall. Add salt and any acidic stuff (like lemon or vinegar) after they’re tender. Your taste buds will thank you.
A Funny Little Chart (In Your Head)
Think of it like this: Red = 15-20 min (quick flirt), Green/Brown = 20-30 min (steady date), French = 25-35 min (long, sophisticated dinner). Boil them, then simmer. Taste often. That’s it.
And yes, if you forget about them and they turn to mush, just call it “rustic lentil pâté” and serve it on toast. We call that creative cooking.
