How to Cook Dried Lentils: A Complete UK Guide to Red, Green, Puy and Split Varieties

That first spoonful of properly cooked dhal—silky, warmly spiced, the red lentils broken down into something that feels like comfort itself—takes me back to Sunday afternoons at my grandmother's. She'd stir the pot with the same wooden spoon she'd used for decades, adjusting the seasoning by instinct rather than measurement, and somehow it was always perfect.

I spent years trying to replicate that texture. And honestly? My early attempts were disasters. Mushy piles of brown sludge. Crunchy bits hiding amongst otherwise soft lentils. The kind of meals you eat in silence, pretending everything's fine.

But here's what I've learned: cooking lentils isn't difficult. It's just that different varieties need different approaches, and nobody tells you this upfront. Red lentils and green lentils aren't interchangeable. Puy lentils have their own rules entirely. Split lentils behave nothing like their whole counterparts.

So let me save you from my mistakes. This guide covers everything you need to know about cooking dried lentils—the kind you'll find from quality British brands like Buchanans at your local supermarket. By the end, you'll be making lentil soup that actually tastes good, dhal that rivals your favourite takeaway, and elegant Puy lentil salads that look like they belong on a restaurant menu.

Understanding Your Lentils: The Four Main Types

Before we get into cooking methods, you need to know what you're working with. Not all lentils are created equal, and using the wrong type for your recipe is the fastest route to disappointment.

Red Lentils (Including Split Red)

Red lentils are the gateway lentil. They're forgiving, quick-cooking, and almost impossible to ruin—almost. Sold predominantly in their split and hulled form, they cook in just 15 to 20 minutes and naturally break down into a creamy, porridge-like consistency.

This makes them ideal for soups, curries, and especially dhal. My grandmother's masoor dal recipe relies entirely on red split lentils, and there's a reason: they absorb spices beautifully whilst melting into exactly the texture you want.

The colour is a bit misleading, mind you. "Red" lentils are actually more orange-salmon when raw and turn golden-yellow when cooked. Don't panic if your pot doesn't look red—that's normal.

Green Lentils

Green lentils are the sturdy ones. They hold their shape through cooking, have a slightly peppery flavour, and take considerably longer—anywhere from 35 to 45 minutes. Some recipes suggest soaking them overnight for optimal tenderness, though I'll admit I rarely plan that far ahead.

Use green lentils when you want texture. Salads, grain bowls, that impressive side dish when guests are coming. They won't dissolve into mush no matter how much you overcook them, which is either a blessing or a curse depending on your intentions.

Puy Lentils

The fancy ones. True Puy lentils—officially called Lentilles du Puy—come from the Le Puy region of France and carry protected geographical status, much like Champagne. They're smaller than regular green lentils, with a distinctive slate-grey colouring and bluish-black marbling.

Their texture is exceptional: firm enough to provide bite, tender enough to feel luxurious. They cook in 20 to 30 minutes and barely lose their shape even when simmered longer. Price-wise, they're dearer than standard lentils, but for special occasions—or when you simply want something elevated—they're worth it.

If you can't find authentic Puy lentils, look for "French green lentils" which behave almost identically.

Split Lentils (Yellow and More)

Beyond red split lentils, you'll find yellow split lentils (chana dal), green split peas (technically not lentils, but cooked similarly), and various other split pulses. The splitting process removes the outer skin and halves the lentil, which dramatically reduces cooking time.

Split varieties cook in roughly 20 to 25 minutes and tend toward creamier textures. They're essential for traditional South Asian cooking—tarka dal, sambar, and countless regional variations.

The Great Soaking Debate: Do You Actually Need To?

Right, let's address the question everyone asks: do you need to soak lentils before cooking?

The honest answer is no, but there are reasons you might want to.

Unlike dried beans or chickpeas, lentils are small enough to cook from dry without any preparation beyond rinsing. You can genuinely tip them straight from the packet into simmering water and have dinner ready in under half an hour. This is one of their greatest advantages.

However, soaking does offer benefits:

Reduced cooking time. Soaking for 30 minutes to 2 hours can halve your cook time—useful when you're genuinely in a rush.

Improved digestibility. Soaking helps neutralise phytic acid and breaks down complex sugars (oligosaccharides) that cause bloating and gas. If lentils normally leave you feeling uncomfortable, pre-soaking might help.

Better mineral absorption. That same phytic acid inhibits nutrient absorption. Soaking reduces it, theoretically letting your body access more iron, zinc, and other good stuff.

My grandmother always soaked her lentils. She'd set them in water before morning prayers and cook them after. But I know some of you reading this are thinking: who has time for that on a Tuesday evening? I get it. Most weeknights, I don't soak either—and my dhal still turns out perfectly fine.

Step-by-Step: How to Cook Each Lentil Type

Now for the practical bit. Here's exactly how to cook each variety for perfect results every time.

Cooking Red Lentils

Red lentils are the quickest and most forgiving, making them ideal for beginners or busy weeknight cooking.

Step 1: Rinse thoroughly. Place your red lentils in a fine mesh sieve and rinse under cold water until the water runs clear. This removes dust, debris, and surface starch that can make your final dish gluey.

Step 2: Use the right ratio. For every cup of dry red lentils, use 2 to 2.5 cups of water or stock. Red lentils absorb a lot of liquid and break down, so you need more than you'd think.

Step 3: Bring to a gentle boil. Add lentils to cold water, bring to the boil, then immediately reduce to a low simmer. Boiling too vigorously breaks them up faster than you might want.

Step 4: Simmer for 15-20 minutes. Stir occasionally—they have a tendency to stick once they start breaking down. You're looking for a thick, creamy consistency where individual lentils are no longer visible.

Step 5: Season after cooking. This is crucial. Adding salt too early can toughen the lentils and extend cooking time. Season once they're tender.

Yield: 1 cup dried red lentils produces approximately 2.5 cups cooked.

Cooking Green Lentils

Green lentils require a bit more attention but reward you with wonderful texture.

Step 1: Rinse and check for debris. Spread them on a white plate first to spot any small stones or shrivelled lentils—they're more common in green varieties than red.

Step 2: Use plenty of water. Aim for 3 cups of water per cup of lentils. Green lentils need room to expand without absorbing all the liquid.

Step 3: Bring to boil, then simmer. Once boiling, reduce heat significantly. Green lentils should cook at a gentle bubble, not a rolling boil. Too vigorous and their skins split before the insides are tender.

Step 4: Cook for 35-45 minutes. Start testing at 35 minutes. You want them tender but not falling apart—they should hold their shape when pressed between your fingers.

Step 5: Drain excess liquid. Unlike red lentils, green lentils are typically drained after cooking rather than cooked until all liquid absorbs.

Step 6: Season and dress while warm. If using in a salad, add your dressing whilst the lentils are still hot. They'll absorb flavours far better than cold lentils—trust me on this one.

Cooking Puy Lentils

Puy lentils are cooked similarly to green but with slightly shorter timing and more careful attention to texture.

Step 1: Rinse gently. Puy lentils are delicate; rinse without aggressive agitation.

Step 2: Use 3 cups liquid per cup of lentils. Water works, but vegetable stock adds tremendous depth. A bay leaf and a strip of kombu seaweed in the cooking water creates something genuinely special.

Step 3: Never boil aggressively. Bring to a boil, immediately reduce to the gentlest simmer possible. Puy lentils should barely move in the water.

Step 4: Cook for 20-30 minutes. Begin testing at 20 minutes. They're done when tender throughout but still distinctly intact—you should be able to see each individual lentil clearly.

Step 5: Drain immediately. Don't let them sit in hot water or they'll overcook. Drain, then toss with olive oil to prevent sticking.

Cooking Split Lentils (Yellow/Chana Dal)

Split lentils bridge the gap between red lentils' creaminess and whole lentils' structure.

Step 1: Rinse multiple times. Split lentils are starchier than whole varieties. Rinse until water runs completely clear—usually 3 or 4 rinses.

Step 2: Optional brief soak. 30 minutes in warm water makes a noticeable difference to texture without requiring advance planning.

Step 3: Use 2.5 cups liquid per cup of lentils. Split lentils absorb less than red but more than whole green.

Step 4: Simmer for 20-25 minutes. They'll hold their shape better than red lentils but soften considerably. Stir occasionally to prevent sticking.

Step 5: Finish with tempered spices. Traditional preparation involves pouring hot oil infused with cumin, mustard seeds, and curry leaves over the cooked lentils—this is the "tarka" in tarka dal, and it transforms the dish entirely.

Common Mistakes and How to Avoid Them

After years of cooking lentils—and many failures along the way—these are the pitfalls I see most often.

Mistake 1: Using the Wrong Lentil Type

Recipes matter less than lentil choice. You cannot make a textured lentil salad with red lentils, no matter how carefully you cook them. They will dissolve. Conversely, green lentils will never create that silky dhal texture. Match your lentil to your dish, not the other way round.

Mistake 2: Salting Too Early

I mentioned this above, but it bears repeating. Salt in the cooking water toughens lentil skins and dramatically increases cooking time. I learned this the hard way during my first attempt at proper dal—an hour of simmering and they were still crunchy. Season at the end.

Mistake 3: Boiling Too Vigorously

Gentle simmering is the key to lentils that cook evenly throughout. High heat bounces lentils around the pot, breaking their skins before the insides are done. You end up with a pot of half-mushy, half-hard lentils. Reduce the heat lower than you think necessary.

Mistake 4: Not Rinsing Properly

That starchy residue on dried lentils leads to gummy, unpleasant textures. Rinse until the water runs clear, even if it takes longer than you'd expect. Some batches are dustier than others.

Mistake 5: Ignoring the Age of Your Lentils

Older lentils take longer to cook—sometimes significantly longer. If you've had that packet of lentils in your cupboard for years (no judgement; my spice drawer is a historical record at this point), expect extended cooking times. Fresh lentils from quality suppliers like those in the pulses aisle cook more predictably.

Flavour-Building Techniques

Plain lentils are a bit dull. There, I said it. But with proper flavouring—and not much extra effort—they become genuinely delicious.

Cooking Liquid Matters

Water works, but stock transforms. Vegetable stock for plant-based dishes, chicken stock when it suits the recipe. Even better: add aromatics directly to the cooking water. Bay leaves, whole garlic cloves, a halved onion, thyme sprigs—all infuse flavour from the start.

The Hot Dressing Trick

Dress lentils while hot. This single technique makes more difference than almost anything else. Warm lentils absorb dressings, oils, and vinaigrettes far better than cold. Make your dressing, toss it with freshly drained lentils, and let them sit. The transformation is remarkable.

Toast Your Spices

If you're making curry or dhal, toast whole spices in dry pan before adding to your lentils. Cumin seeds, coriander seeds, mustard seeds—30 seconds over medium heat until fragrant. The depth of flavour is incomparable to adding ground spices straight from the jar.

Acidic Finishing

A squeeze of lemon juice or splash of vinegar just before serving brightens lentil dishes enormously. Add it after cooking, not during—acid can toughen lentils and prevent proper softening.

Classic UK Lentil Recipes to Try

Once you've mastered the basics, these recipes showcase lentils at their best.

Simple Red Lentil Soup

The classic lentil soup everyone should know. Sauté onions, carrots, and celery. Add red lentils, stock, and a tin of tomatoes. Simmer until everything's soft, then blend until smooth. Season generously with cumin and a squeeze of lemon. Done. This is comfort food at its most fundamental—cheap, nutritious, and genuinely tasty.

Everyday Tarka Dal

Red or yellow split lentils cooked until creamy, finished with tempered spices. The tarka—oil infused with cumin seeds, mustard seeds, dried chillies, and curry leaves—gets poured sizzling over the cooked lentils. Serve with rice or chapati. My grandmother made this twice weekly, and honestly, it never gets boring.

French Lentil Salad

Puy lentils cooked until just tender, dressed warmly with olive oil and red wine vinegar, topped with crumbled goat's cheese and fresh herbs. This is dinner party fare that takes thirty minutes and costs relatively little. Arguably showing off, but in a good way.

Hearty Carrot and Lentil Soup

This carrot and lentil soup variation adds sweetness that balances the earthiness of red lentils beautifully. Roast the carrots first if you have time—the caramelisation adds another dimension entirely.

Storage and Meal Prep Tips

Lentils are meal prep champions. Here's how to make the most of them.

Storing Dried Lentils

Keep dried lentils in an airtight container in a cool, dark cupboard. They'll last for years, though fresher lentils cook more reliably. I pick up packets from Buchanans regularly rather than stockpiling, as the quality stays consistent.

Storing Cooked Lentils

Refrigerate cooked lentils in an airtight container for up to 5 days. They're brilliant for quick lunches—toss with whatever vegetables are in the fridge, add dressing, done.

Freezing Cooked Lentils

Cooked lentils freeze beautifully for up to 3 months. Spread on a baking tray to freeze individually, then transfer to bags for easy portioning. Thaw in the fridge overnight or add frozen directly to soups and stews.

Batch Cooking Strategy

Cook a large batch of green or Puy lentils on Sunday, store in portions, and use throughout the week. Add to salads, toss into pasta, bulk out soups. Having cooked lentils ready makes healthy eating genuinely easy—and I say this as someone who doesn't naturally plan ahead.

Nutritional Benefits Worth Knowing

Lentils are nutritional powerhouses. A single cup of cooked lentils provides approximately 18 grams of protein—more than most plant sources—alongside nearly 40% of your daily iron requirements. They're rich in fibre, folate, and various minerals.

For anyone eating less meat, whether for environmental reasons, health, or just variety, lentils offer genuine protein density at a fraction of the cost. Compare the price per gram of protein between lentils and beef. It's not even close.

They're naturally vegan and gluten-free, making them accessible to almost everyone. And unlike some plant proteins, they're genuinely versatile—you're not stuck eating the same thing repeatedly.

Finding Quality Lentils in UK Supermarkets

Most UK supermarkets stock a reasonable lentil selection, though quality and variety differs significantly.

Larger stores typically carry red split lentils, green lentils, and sometimes Puy lentils in their world foods or pulses sections. For wider variety—yellow split lentils, black lentils, specialty regional varieties—look at Asian supermarkets or specialty brands.

Brands like Buchanans, established since 1871 in Northern Ireland, offer quality dried pulses that cook reliably. Their traditional soup mix, combining various pulses and grains, is brilliant for hearty Scottish-style broths.

When shopping, check packaging dates where possible and look for lentils with consistent colour and sizing. Avoid packets with lots of broken pieces or visible dust—signs of older, potentially less reliable stock.

For comparing prices across supermarkets, tools like Grocefully's price comparison show where to find the best value without visiting every shop yourself.

Final Thoughts

Cooking lentils well isn't complicated once you understand the basics: different varieties need different approaches, gentle simmering beats vigorous boiling, and seasoning comes at the end. That's genuinely it.

But here's my actual opinion, and some of you might disagree: lentils are underrated in British cooking. We've got this idea that they're boring health food—something virtuous but dull. That's completely wrong. A properly made dhal is as satisfying as any comfort food. A well-dressed Puy lentil salad holds its own against far fancier dishes.

My grandmother cooked lentils because they were cheap and nutritious. I cook them because they're actually delicious. Both reasons are valid.

Start with red lentil soup—it's forgiving and rewarding in equal measure. Then try a simple dal. Work your way up to Puy lentil salads when you want to impress. Before long, you'll have your own variations, your own shortcuts, your own versions of dishes that become yours.

And if your first attempt isn't perfect? Mine certainly wasn't. That's fine. Lentils are patient. Try again.