In just a few steps, you can transform these versatile legumes into soups, salads, and beyond. If you’ve ever had a ho-hum bowl of lentil soup, you could be forgiven for thinking lentils are boring.

The Pros of Lentils. Nutritionally, a single cup of cooked lentils is an excellent source of protein, fiber, folate, iron, vitamin B6, and a good source of potassium and magnesium.

How to cook lentils on the stove. Here’s a general cheat sheet for cooking some common types of lentils on the stove: Red lentils: 15-20 minutes; 5-10 minutes for split red lentils; ...

To soak or not to soak. “I don’t soak lentils, as a rule,” Dragonwagon says. In her experience, old lentils, or lentils you’re not sure the age of, won’t cook better after soaking.

Because the cooking time can vary by age and variety, follow the directions on the package for basic cooking. A good rule of thumb is to rinse the lentils under cold running water, then combine 1 ...

Lentils are easy to cook, with split lentils taking only 5–10 minutes and other varieties taking 20–30 minutes to prepare. ... Are Sprouted Grains and Legumes Healthy?

Here’s how to cook lentils, those protein-rich legumes, in soups, salads, and beyond, plus a guide to the different lentils types including red, brown, green, and beluga.

To cook lentils: Place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil.

Stir in the sprouted lentils, cover the pan again, and simmer until the lentils are tender but not mushy, about 10 more minutes. Strain the wheat berries and lentils and set them aside. 2.

About 18 percent of U.S. lentils are grown in the Palouse region. This weekend’s 28th annual National Lentil Festival in Pullman celebrates those lovable little legumes.