Green or brown lentils take about 35 minutes in the microwave, followed by a short rest, when cooked with water in a large covered bowl. This simple method makes tender lentils for salads, bowls, soups, or side dishes, and the timing can be adjusted for your microwave and the texture you want.
Ingredients
- 1 cup (190 g) dry green or brown lentils, picked over and rinsed
- 3 cups (710 ml) water
- 1/2 teaspoon (3 g) fine salt
- 1 bay leaf, optional
Instructions
- Choose a large bowl. Use a microwave-safe bowl that holds at least 3 quarts (2.8 L), since the water bubbles and the lentils expand as they cook. A deep glass or ceramic bowl is a good choice. Do not use a small cereal bowl or a tightly sealed container.
- Rinse and combine. Pick through the lentils to remove any small stones or debris, then rinse them under cool running water and drain. Put the lentils in the bowl with 3 cups (710 ml) water, the salt, and the bay leaf, if using. Stir once so the lentils are submerged.
- Bring the water to a boil. Cover the bowl with a microwave-safe lid set slightly ajar, or with a microwave-safe plate that leaves a small gap for steam. Microwave on high for 10 minutes. Keep an eye on the bowl during the final few minutes; if the liquid is rising toward the rim, pause the microwave and let the bubbles settle before continuing.
- Cook at reduced power. Carefully remove the cover, protecting your hands from steam, and stir. Re-cover loosely, then microwave at 50% power for 25 minutes. Pause to stir after 10 minutes and again after 20 minutes. The liquid should bubble gently rather than boil over. If your microwave does not let you select a percentage, use its medium setting.
- Check for tenderness. Stir a few lentils and taste them after the 25-minute reduced-power stage. They should be tender through the center but still hold their shape. If they are firm, continue at 50% power in 5-minute increments, checking after each one. Older lentils, a lower-wattage microwave, or a particularly gentle medium setting can add several minutes.
- Rest and finish. Let the bowl stand, still loosely covered, for 5 minutes. The lentils will finish absorbing heat and some of the remaining liquid. Remove the bay leaf, stir, and taste. If there is a little excess water, drain it; if the lentils seem dry before they are tender, stir in 2 tablespoons (30 ml) hot water and continue cooking.
The recipe’s expected microwave schedule is 10 minutes on high plus 25 minutes at half power, followed by a 5-minute rest. That is 40 minutes of cooking and resting time, or 45 minutes including about 5 minutes to rinse and assemble the ingredients. The extra 5-minute cooking increments are only needed if the lentils are still firm, so the real total can vary.
Tips
- Use a generously sized bowl. Lentils foam as they boil, and a too-small container is the most common cause of spills. The bowl should have plenty of room above the waterline; a loose cover keeps splashes in while allowing steam to escape. Never clamp on an airtight lid while microwaving.
- Adjust for the microwave, not just the clock. Microwave wattage, bowl shape, and the amount of lentils all affect cooking. The stated schedule is a useful starting point, but tenderness is the real endpoint. If the water is barely moving at half power, increase it slightly; if it boils vigorously, lower the power.
- Keep the water ratio steady. Three cups of water for one cup of lentils gives enough liquid for the microwave method and leaves a little flexibility for evaporation. If you double the recipe, use a much larger bowl and allow extra time; microwaves do not always cook a doubled batch evenly. It is often more reliable to cook two separate batches.
- Season to suit the final dish. Salt can be added before cooking; it does not need to be withheld. For a bright flavor, stir in lemon juice or vinegar after cooking. If you want lentils to stay especially firm for a salad, begin checking a few minutes early and stop as soon as they are pleasantly tender.
Serving Suggestions
Serve the warm lentils as a simple side dish with a drizzle of olive oil, black pepper, and chopped parsley. A squeeze of lemon or a splash of red-wine vinegar gives the earthy lentils a fresher, sharper finish. For a more substantial bowl, spoon them over rice, couscous, or roasted vegetables and add a dressing or sauce at the table.
They also work well chilled or at room temperature in a grain salad. Toss them with diced cucumber, tomato, red onion, and herbs, then add a lemon-and-oil dressing. For soup, stir cooked lentils into warm broth with vegetables; because they are already soft, add them near the end rather than simmering them for a long time. You can also fold them into cooked pasta, a wrap, or a lunch bowl for a hearty, savory addition.
Variations
Garlic and cumin: Add one minced garlic clove and 1/2 teaspoon ground cumin (about 1 g) to the bowl before cooking. The garlic softens and the cumin adds a warm, earthy note. For a brighter finish, add lemon juice after cooking rather than microwaving it with the lentils.
Broth instead of water: Replace some or all of the water with vegetable or chicken broth, using the same total amount, 3 cups (710 ml). If the broth is salted, reduce or omit the added salt and season to taste when the lentils are done. Broth gives the lentils a fuller savory flavor but does not change the need to check tenderness.
Red lentils: Split red lentils soften much faster and often break down into a thick, porridge-like texture, so they are not a direct substitute for green or brown lentils in this recipe. For a soft red-lentil preparation, use about 1 cup (190 g) rinsed red lentils with 2 cups (475 ml) water in the same large bowl. Microwave on high until bubbling, then use 50% power and start checking after 8 minutes; continue in 2- to 3-minute increments until they reach the consistency you want. They may need roughly 10–15 minutes after the initial heating, depending on the microwave.
Firm black or French lentils: Black beluga or French green lentils generally keep their shape well, but cooking time varies by age and brand. You can use the same water ratio and method, checking at the end of the scheduled time and continuing in short increments if needed. Their firmer texture is especially useful for salads and plated sides.
Storage and Reheating
Transfer leftover lentils to a shallow, airtight container and refrigerate them within 2 hours of cooking. They keep for 3–4 days in the refrigerator. If the lentils are still warm, a shallow container helps them cool more quickly; do not leave the bowl on the counter for an extended period. Store them with a little of their cooking liquid if available, which helps keep them from drying out.
To reheat a portion in the microwave, place it in a microwave-safe dish with 1–2 tablespoons (15–30 ml) water or broth per cup of lentils. Cover loosely, heat in short intervals, and stir halfway through so the center warms evenly. Continue until steaming hot throughout; for leftovers, the USDA FSIS recommendation is to reheat to 165°F (74°C), checked with a food thermometer. Add another splash of liquid if the lentils look dry. You can also reheat them on the stovetop with a little water or broth over medium-low heat.
For longer storage, freeze cooled lentils in a freezer-safe container for up to 3 months for best quality. Leave a little room for expansion, label the container with the date, and thaw in the refrigerator or reheat from frozen with a few tablespoons of liquid. The texture may be softer after freezing, so thawed lentils are particularly good in soups, stews, and warm grain bowls.
Frequently Asked Questions
How long do lentils take in the microwave?
For 1 cup (190 g) of green or brown lentils with 3 cups (710 ml) of water, allow about 10 minutes on high to bring the water to a boil, then 25 minutes at 50% power and a 5-minute rest. Start checking at the end of that schedule. If the lentils are still firm, cook them in additional 5-minute increments, since microwave wattage and lentil age can change the timing.
Can you microwave lentils without soaking them first?
Yes. Dried green and brown lentils do not need soaking for this method; rinse them, check for debris, and cook them directly in water. Soaking can shorten cooking in some preparations, but it changes the amount of water and timing, so it is not needed for the directions above. Do not use the same schedule for dried beans, which are larger and require different preparation.
Why are my microwaved lentils still hard?
They may need more time, especially if the lentils have been stored for a long time or your microwave runs at lower power. Check that the bowl still has liquid; add a little hot water if it has mostly evaporated, then continue at 50% power in 5-minute intervals. Do not stop based only on the timer: taste a few lentils to make sure the centers are tender.
Can I cook lentils in the microwave without a lid?
You can, but an uncovered bowl loses water faster and is more likely to splatter. A loosely set microwave-safe lid or plate helps control splashes while letting steam escape. Do not seal the bowl tightly, and avoid plastic wrap unless it is specifically labeled microwave-safe and can be vented according to its package directions.
Can I double the recipe?
It is possible, but doubling the lentils and water in one bowl can lead to uneven cooking and a greater risk of boil-over. Use a very large microwave-safe vessel, stir thoroughly, and expect the batch to take longer; check the texture rather than assuming the original time still applies. For more predictable results, cook two batches separately.
Do cooked lentils have to be drained?
Not necessarily. If the lentils have absorbed most of the water, simply stir and serve. If they are tender with a noticeable pool of water left in the bowl, drain off the excess, or reserve it to loosen a soup or sauce. If they are still firm, do not drain the liquid; use it to continue cooking so the lentils do not dry out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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