How Long to Cook Lentils

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

Cooking times for lentils depend on the variety. Red or yellow lentils cook the fastest, becoming soft in about 15 to 20 minutes. Brown or green lentils need about 20 to 30 minutes to become tender while still holding their shape. Firmer French green lentils take slightly longer, around 25 to 30 minutes.

The cooking times in our reference table are for lentils simmered on the stovetop. Use these times as a starting point, as the age of the lentils and the intensity of your simmer can affect the final cooking time.

How Long to Cook Lentils: time chart

Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

• Rinse and pick over lentils first
• Lentils do not need soaking

What affects lentil cooking time

The most significant factor in how long lentils take to cook is their type. Different varieties have different characteristics that determine their texture when cooked.

• Red and yellow lentils are split and have their husks removed. This allows them to cook quickly and break down into a soft, puree-like consistency. They are well suited for thick soups and sauces.
• Brown and green lentils are whole lentils with their seed coats intact. They take longer to cook than red lentils but hold their shape well, making them ideal for salads, side dishes, and soups where a distinct texture is desired.
• French green lentils, also known as Puy lentils, are a specific variety of green lentil known for having a thicker skin. They require a slightly longer cooking time and are prized for their firm texture that holds up exceptionally well after cooking.

Lentils do not need to be soaked before cooking, which simplifies preparation.

How to know when lentils are done

Cooking charts provide a reliable time range, but the best way to check if lentils are done is to taste them. Begin testing a few minutes before the minimum time suggested in the table. The ideal texture depends on the recipe and the type of lentil.

For red lentils, look for them to be very soft and starting to fall apart. They should have a creamy consistency. For brown and green lentils, the goal is a tender texture. They should be soft enough to eat but not mushy, and the individual lentils should still be mostly intact. French green lentils should be cooked until they are tender but still have a noticeable firmness or bite.

If the lentils are still crunchy or hard in the center, they need more time. Continue to simmer them, checking every few minutes until they reach the desired texture.

Tips for cooking lentils

For the best results, start by preparing the lentils properly. Before cooking, spread them on a flat surface or plate to pick over. Remove any small stones, debris, or shriveled lentils. After sorting, place them in a fine mesh sieve and give them a thorough rinse under cool running water.

When cooking, use a gentle simmer rather than a rapid boil. Boiling can cause the lentils to break apart too quickly, especially the more delicate varieties. A steady, gentle simmer cooks them evenly.

For food safety, handle cooked lentils correctly. Any leftovers should be cooled and placed in the refrigerator within two hours of cooking. Cooked lentils can be part of a casserole or other dish, which should be heated to an internal temperature of 165°F (74°C) when served as leftovers.

Sources and method

• USDA FSIS Safe Minimum Internal Temperature Chart
• Time ranges not marked as USDA are typical ranges from standard cooking practice

Last checked October 21, 2026.