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Green lentils

Author
Cookinero 16 Mar 2025
8770
Green lentils

Green lentils are considered immature, but there is also a specially bred variety called "French" with bluish dots. Green lentils cook longer than their counterparts, about 1 hour. They are mainly used for salad and main course recipes, they do not boil over and retain their shape, even with prolonged cooking. If you soak them for an hour, then cooking will take 30 minutes. If longer, 15-20 minutes is enough. As a result, a nutritious and tasty dish is on the table, which will give all its useful substances.

How to cook Green lentils

Step 1

Green lentils

Put the lentils to boil. You will need 200-300 ml of water for boiling. Add the washed green lentils to the water and put on high heat. After the liquid boils, reduce the heat to low and cover the pan with a lid. Cook the green lentils for 15-20 minutes. Strain the finished lentils through a sieve.

Step 2

Green lentils

Prepare the greens. Heat the oil in a frying pan, add the green onions and, stirring, fry for 10-15 seconds. Add the lentils to the onions and add finely chopped parsley. Remove the pan from the stove and let it sit for 1-2 minutes.

Green lentils - FAQ About Ingredients, Baking Time and Storage

Yes, you can use red lentils, but they cook faster (about 10-15 minutes) and tend to become softer, which may change the texture of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave with a splash of water to prevent drying.
This recipe is already vegan as written, using only plant-based ingredients like lentils, onions, parsley, and oil. No modifications are needed.
Pair them with roasted vegetables, a fresh salad, or whole grains like quinoa or brown rice. They also go well with grilled tofu or crusty bread.
Yes, cooled cooked lentils freeze well for up to 3 months. Store in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Simply double or triple the ingredients proportionally. Use a larger pot to accommodate the extra volume, and adjust cooking time slightly if needed.
While lentils are nutritious, they are not low-carb (about 20g net carbs per 100g cooked). For keto, try substituting with diced cauliflower or zucchini.
Olive oil adds flavor, but avocado or coconut oil also work well. For high-heat frying, use refined oils with a high smoke point.

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