How to Cook Lentils

Turmeric: 1/2 teaspoon ground — Add to oil early, blooms in fat
Cumin: 1 teaspoon ground — Toast in oil early for deep flavor
Smoked Paprika: 1 teaspoon — Adds meaty, smoky depth to plant proteins
Garlic Powder: 1 teaspoon — In dry rub or seasoning mix
Nutritional Yeast: 2 tablespoons — Add at end for cheesy umami flavor
Ginger: 1 tablespoon fresh grated — Add with aromatics early

🌱 Legumes

Protein: 18g per cooked cup Serving: 1 cup cooked (198g), from 1/2 cup dry Category: Legumes

Preparation

Rinse, pick out debris. Red lentils cook fastest. No soaking needed

Storage: Dry lentils last 1 year. Cooked lentils refrigerate 5 days, freeze 3 months

Method	Temp	Time	Notes
Boiling	212°F	15-25 min	Red: 15 min, green/brown: 20-25 min. Don't overcook to mush
Simmering	190°F	20-30 min	In dal, soup, or Bolognese. 3:1 water to lentil ratio
Pressure Cooking	250°F	8-12 min	Natural release, perfect every time
Slow Cooking	200°F	240-360 min	In soups, stews, or chili. Add early, they hold up well
Baking	375°F	30-40 min	Lentil loaf or patties, bind with flax egg
Sautéing	350°F	5-8 min	Pre-cooked lentils with aromatics, quick meal