What Can I Cook With Lentils and Vegetables?

Lentils and vegetables make dal, a thick soup, a meat-free bolognese, or a warm salad. Unlike other pulses, lentils need no soaking — red lentils are soft in 15 minutes, green and brown in about 25.

Red lentils collapse into a purée and thicken whatever they're in; green and brown hold their shape. Choosing the right one is the difference between a smooth dal and a salad that hasn't turned to sludge.

Dishes you can make

• Red lentil dal — Finish with a tarka — spices bloomed in hot ghee or oil, poured over at the table.
• Lentil soup — Blend a third of it for body, leave the rest whole.
• Lentil bolognese — Brown lentils hold up to a long simmer and mimic ground meat surprisingly well.
• Warm lentil salad — Puy or green lentils, dressed hot with mustard vinaigrette.
• Lentil and vegetable stew — Add acid only at the end — early acid keeps lentils firm indefinitely.

Tips that actually matter

• Red lentils for smooth, green/brown/puy for texture. Never swap them blind.
• Salt partway through, not at the start.
• A squeeze of lemon at the end transforms any lentil dish — they're flat without acid.

Frequently asked questions

Do lentils need soaking?

No. That's their main advantage over other pulses. Rinse and cook — 15 minutes for red, 25 for green or brown.

How much protein is in lentils?

About 18g per cooked cup, plus 15g of fibre — one of the highest protein-per-cost foods available.

Why are my lentils still hard?

Either they're old, or acid or salt went in too early. Tomatoes and vinegar in particular stall softening.

Related guides

• chickpeas and vegetables
• rice and beans
• tofu and vegetables

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