Lentils are quick, nutritious, and versatile. Red (coral) lentils cook fast and suit soups, curries, salads, and purees. Follow a few simple rules to keep them tender but not mushy.
Ingredients and servings — what you need
- 140 g red (coral) lentils — about 1 cup
- 3 cups water
- Serves: 2
Step-by-step cooking method for red lentils
Prep
- Rinse the lentils under cold running water until the rinse runs clear.
- There is no need to soak; the outer husk is already removed.
Simmering technique
- Use a 1:3 ratio of lentils to water (by volume).
- Bring the water to a boil, add the rinsed lentils, then reduce to a gentle simmer.
- Cook 10 minutes for lentils that hold their shape.
- Cook up to 15 minutes if you want a softer texture for soups or purées.
- Taste during cooking to check doneness.
- Drain gently and they are ready to use.
Key tips to avoid mushy lentils and boost flavour
- Do not add salt to the cooking water. Salt can slow cooking and toughen the lentils.
- Add a bay leaf or a sprig of herbs to the pot to infuse more flavour.
- Stir gently and avoid overcooking; red lentils soften quickly.
- If you want a creamy texture, cook a little longer and mash lightly.
Delicious ways to serve red lentils
- Spiced dhal or curry with coconut milk and turmeric.
- Hot puree or soup, blended until silky.
- Chilled salad with red onion, feta, and fresh mint.
- Vegetable patties or fritters mixed with grated carrot and spices.
Nutrition snapshot per portion
- Calories: 175 Kcal (per portion, about 295 g)
- Carbohydrates: 31.4 g
- Protein: 19.4 g
- Fiber: 10.8 g
- Fat: 0.6 g
- Also: gluten-free, vegan, lactose-free, low in added sugars and nuts-free.
Equipment and practical notes
- Use a medium saucepan and a lid to control simmering.
- A fine-mesh sieve helps drain without breaking the lentils.
- Store cooked lentils in the fridge for a few days in an airtight container.
Pairings and serving suggestions
- Red lentils work well with warm spice blends like cumin and coriander.
- For drink pairings, try medium-bodied red wines such as Pécharmant or Saint-Joseph.
- Serve with fresh herbs and a squeeze of lemon to brighten the dish.
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