How to Cook Red Lentils

Cooking Red Lentils

Makes about 3 Cups

It is not without reason that lentils have a reputation as a fitness food. They are a great source of protein and can also score with a lot of magnesium, which is important in metabolic processes and for the nervous system. They also bring a considerable amount of iron. Since they can sometimes cause flatulence, it is especially good to add savory to the boiling lentils. Savory helps with symptoms such as flatulence, but the herb can also strengthen the stomach in cases of diarrhoea, colic or gastritis.


  • 1 Cup Red lentils (dry weight), about 220g
  • some savory and/or other herbs
  • 2 Cups Water, equal to 500 ml
  • Some Salt or Soy Sauce


I always prepare the lentils for a few days in advance and store them in the fridge

  1. Put the red lentils in a pot and wash them.
  2. Fill with fresh water and add some savory.
  3. Bring to a boil.
  4. Simmer for approx. 15-20min, stirring regularly.
  5. Add salt or soy sauce only at the end of the cooking time, otherwise the pulses will not cook softly.
  6. Pour into a clean jar or tin and leave to cool.
  7. Once the lentils have cooled, the jar can be stored in the refrigerator and used for dishes at any time.

Lentil puree

If you cook a different type of lentil instead of red lentils, you should puree them after cooking or mash them with a fork so that the hulls burst open and become easier to digest. Red lentils are already peeled and therefore fall apart very quickly on their own during the cooking process to become puree.

Photos Jana Schwarz

Leni Lecker
Leni LeckerVegan4Dogs

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