Follow this easy method for how to cook puy lentils, black lentils brown lentils, green lentils and red lentils for salads!
How to Cook Lentils For Salad
I LOVE a lentil salad…and I definitely have a preference for which ones are best suited for salad. But, regardless of which lentil you choose for your salad, I don’t recommend preparing them according to package instructions. Because you want to keep the lentils firm and their shape intact, instead cook your lentils in boiling salty water, as if you were cooking pasta. Then drain and rinse them so they don’t turn to mush. The full instructions are below!
Also, here is my lentil ranking:
1. Black Beluga Lentils:
These tiny, black lentils resemble caviar and remain firm when cooked. They have a mild, earthy taste and add a nice contrast in color and texture to salads.
2. French Green Lentils (Lentilles du Puy): These small, firm, and dark green lentils are often considered the best for salads. They hold their shape well and have a slightly peppery flavor.
3. Brown Lentils:
Common and versatile, brown lentils hold their shape reasonably well if not overcooked. They have a mild, earthy flavor and can be a great choice for heartier salads.
4. Green Lentils:
A close cousin to French lentils, green lentils are slightly larger and also retain their firmness well after cooking. They are a great option for various salad recipes.
5. Red or Yellow Lentils:
These lentils are softer and tend to break down easily when cooked, making them better for soups or stews rather than salads. If you want a lentil that keeps its structure, avoid these for salads.
Ingredients
1 cup dried lentils, rinsed and sorted to remove any debris (feel free to double recipe as needed)
2-3 tbsp Kosher salt
Directions
- Bring 3 quarts of water to a boil and add the Kosher salt. Add the lentils and reduce the heat to keep the water at a low boil. At 15 minutes, remove a few lentils to test for doneness. Black and Puy lentils typically take 18 minutes to cook through. Green and brown lentils take a little longer. Take care not to overcook them. They should be soft enough to bite but not so mushy that they lose their shape. Drain and rinse the lentils under cold water in a fine mesh strainer, giving the strainer a good shake to rid the lentils of as much water as possible. Spread the lentils onto a large plate covered with a double layer of paper towel to dry out the lentils further. This makes salad dressing cling to them better.
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Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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2-3 tablespoons of salt????
Hi Matt! Yes, That is the right amount…just to season the water the way one would if cooking pasta. I am using Kosher salt which is 50% “less salty” than table salt. If using table salt, 1 to 1 1/2 tbsp should be fine.
2-3 tablespoons of salt??
That seems like a lot.