Basic Method for Cooking Lentils

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

DePuy lentils from France, now available in specialty food shops, are particularly good. You may have to adjust their cooking time slightly.


  • 1Β½ cups (about 12 ounces) raw lentils, picked over
  • 1 small onion, peeled
  • 1 sprig fresh thyme or ΒΌ teaspoon dried
  • 1 bay leaf
  • 3Β½ cups cold water
  • Salt and freshly ground black pepper, to taste


    1. Place the lentils in a saucepan with the onion, thyme, bay leaf, and water. Cover and bring to a boil. Lower the heat so that the water boils gently. Cook, covered, until the lentils are tender but not mushy, 30 to 40 minutes (the timing can vary).
    2. Drain the lentils; discard the liquid and aromatics (onion, thyme sprigs, bay leaf). Season the lentils with salt and pepper and serve hot.