How to Microwave Lentils: Water, Timing, and Tips

Microwaving lentils cooks dried lentils in water in a microwave-safe bowl, with no stovetop pot to watch. The method works best for brown or green lentils that should hold their shape; red and yellow lentils cook faster and turn soft, making them better for soups, dals, and purées. Rinse the lentils first, use a generously sized bowl, and expect the timing to vary with your microwave and the lentil variety.

What You’ll Need

Dried lentils: 1 cup (190 g) is a practical batch for several portions. Brown or green lentils are the most forgiving; red or yellow split lentils need less cooking time.
Water: 2½ cups (590 ml) for 1 cup (190 g) of brown or green lentils. Keep extra hot water nearby in case the bowl dries before the lentils soften.
A large microwave-safe bowl: Choose glass or ceramic with a capacity of at least 3 quarts (2.8 L). Lentils and water should fill no more than about one-third of it, leaving room for bubbling.
A vented cover: Use a microwave-safe lid set slightly ajar, or a plate that does not seal the bowl. Do not use an airtight lid or a metal cover.
A fine-mesh strainer and spoon: Use the strainer to rinse and drain the lentils, and the spoon to stir them between cooking intervals.
Optional seasoning: Add salt to taste after cooking, plus oil, herbs, spices, or a squeeze of lemon when the lentils are tender. Acidic ingredients are best added near the end because they can slow softening.

Step-by-Step

Check and rinse the lentils. Spread 1 cup (190 g) of dried lentils on a plate or in a strainer and remove any small stones or shriveled pieces. Rinse under cool running water, moving the lentils around with your fingers, then drain well. Lentils do not usually need soaking. If the package gives a different preparation direction for a particular variety, follow that guidance.
Measure the water and use a roomy bowl. Put the rinsed lentils in a 3-quart (2.8 L) or larger microwave-safe bowl and add 2½ cups (590 ml) water. This starting amount is intended for brown or green lentils. Do not reduce the water to a tight absorption ratio: microwave power and evaporation vary, and the lentils need enough liquid to cook evenly. Make sure the lentils and water occupy no more than about one-third of the bowl.
Cover loosely, leaving a vent. Set a microwave-safe lid or plate over the bowl, leaving a gap for steam to escape. A loose cover helps reduce splatter while avoiding pressure buildup. Never microwave lentils in a sealed container. Place the bowl near the center of the turntable so it can rotate without touching the sides of the microwave.
Bring the water to a boil. Microwave on high until the water is bubbling, usually about 5 to 8 minutes, depending on the appliance and starting water temperature. Stay nearby and stop the microwave if the liquid starts to foam up toward the rim. If your microwave heats unevenly or has a particularly high wattage, check after 4 minutes rather than assuming it needs the full interval.
Lower the power and cook until nearly tender. Once the liquid boils, set the microwave to 50% power and cook brown or green lentils for 15 minutes. Carefully remove the bowl using oven mitts, lift the cover away from your face to release steam, and stir from the bottom. If the bowl has very little water left, add ¼ cup (60 ml) hot water. Continue at 50% power in 5-minute intervals, stirring and checking after each one. Most brown or green lentils take about 25 to 35 minutes total, including the time needed to bring the water to a boil.
Check for doneness rather than relying only on the clock. Taste a few lentils from different parts of the bowl. They are ready when they are tender all the way through but still keep their shape. If the center is firm or chalky, stir, cover loosely, and microwave for another 3 to 5 minutes at 50% power. Add a splash of hot water if needed. If you prefer very soft lentils, continue in short intervals until they reach that texture.
Rest briefly, then drain or season. Let the covered bowl stand for 5 minutes so the heat can finish evening out. Use a strainer to drain excess water if you want firm lentils for salads or bowls; keep some of the cooking liquid for soup or a softer preparation. Stir in salt and any seasonings, then taste and adjust. The bowl and steam will be hot, so handle them with oven mitts.
Use or store the cooked lentils safely. Serve them warm, or spread them in a shallow container to help them cool. Refrigerate within 2 hours and use within 3 to 4 days. Freeze portions in airtight freezer-safe containers for longer storage, then thaw in the refrigerator or reheat with a little water. Reheat leftovers until steaming hot throughout.

For red or yellow lentils: Use the same general approach, but check much earlier. Split red and yellow lentils often become tender in about 10 to 18 minutes total; whole varieties may take longer. Start checking after 8 minutes of cooking following the boil, then continue in 2- to 3-minute intervals. They naturally break down more than brown or green lentils, so they are not the best choice when you want distinct, firm lentils.

Common Mistakes

Choosing a bowl that is too small: Lentils can foam and bubble as they heat. A nearly full bowl is more likely to boil over, spill hot liquid, and leave some lentils unevenly cooked. Use a bowl at least three times larger than the dry lentil volume, and leave plenty of open space above the water.
Sealing the cover: Steam needs an escape route. A tightly closed lid can trap pressure and may pop off or cause hot liquid to spray when opened. Cover loosely and keep your face and hands away from the first burst of steam.
Using high power for the entire cook: A vigorous boil can make liquid overflow while the outside of the bowl gets very hot. Bring the water to a boil on high, then reduce power and cook in intervals. The gentler simmer gives you more control.
Assuming every lentil needs the same time: Split red lentils soften much sooner than many whole green lentils, while older dried lentils can take longer than a fresh batch. Use the suggested times as checkpoints, then judge by tasting.
Adding acidic ingredients at the start: Tomatoes, vinegar, and lemon juice can delay softening. Cook the lentils in plain water first, then stir in acidic ingredients once they are tender.
Walking away during the first boil: Water can rise quickly when it foams. Stay close during the high-power stage, and pause the microwave if the liquid approaches the rim.

Tips

Make a small test adjustment for your microwave. Microwave wattages differ, and a 700-watt appliance may take longer than a 1,200-watt one. Keep the power setting and interval lengths consistent, but rely on tenderness rather than copying an exact minute count. If your microwave does not offer a 50% setting, use medium power or alternate short periods at high power with stirring and checking.
Stir from the bottom and rotate the bowl. Stirring redistributes the water and lentils, while turning the bowl helps compensate for hot and cool spots. If the microwave has a turntable, check that it is rotating freely and the bowl does not catch on the walls.
Keep the texture goal in mind. For lentils that will go into a salad, stop when they are tender but still hold a neat shape. For soup, mash, or dal, a softer texture is useful; add a little more water and continue cooking until the lentils break down easily.
Season after checking the texture. Salt can be added during cooking, but adding it near the end makes it easier to judge the final seasoning, especially if you plan to add salty broth, cheese, or olives. Add lemon, vinegar, or tomato after the lentils soften.
Cook only as much as you can fit safely. Doubling the lentils and water in the same bowl can make overflow more likely and may lengthen cooking unevenly. For a larger amount, use a much larger bowl with generous headroom or cook separate batches.
Save cooking liquid when it suits the dish. The liquid can loosen a thick soup or help seasonings coat the lentils. Drain it for a drier salad or side. Taste it before using; if it is too watery or strongly flavored, use only a spoonful at a time.

Troubleshooting

The lentils are still hard, but the water is gone. Add hot water in ¼-cup (60 ml) increments, stir, replace the loose cover, and continue at 50% power in 3- to 5-minute intervals. Check that the microwave is not set to a very low power level by mistake. Old lentils may need more time, so keep adding water as needed rather than leaving them dry.

The bowl boiled over. Stop the microwave and let the bubbling settle before moving anything. Wipe up spills only after the liquid is no longer scalding. Next time, use a larger bowl, reduce the high-power boil interval, or lower the power sooner. Do not solve boil-over by sealing the cover.

Some lentils are mushy while others are firm. Stir thoroughly, making sure to bring lentils from the edge and bottom toward the center, then add a small splash of water and cook for another 2 to 3 minutes at medium power. Uneven results can come from hot spots, too little liquid, or a mixture of lentil sizes and ages. For a batch that has already turned partly mushy, use it in soup, a spread, or a soft grain bowl rather than trying to make it firm again.

The lentils taste bland. Drain only if needed, then add salt a little at a time and taste again. Herbs, spices, oil, broth concentrate, or a small amount of lemon juice can add flavor after cooking. If you are using salted broth or another salty ingredient, add it gradually to avoid over-seasoning.

The lentils are too soft. Stop cooking as soon as you notice they are breaking apart. Drain them promptly to limit carryover cooking, then use them in a dish where a soft texture works, such as soup or a mash. For the next batch, begin checking several minutes earlier, particularly with red or yellow lentils.

Frequently Asked Questions

Do lentils need to be soaked before microwaving?
No. Most dried lentils can be rinsed and cooked without soaking. Soaking can shorten cooking time, but it also makes the timing less predictable; if you soak them, drain them and check for tenderness much earlier than the times given here.

Can I microwave lentils without covering them?
You can, but the liquid is more likely to splatter and evaporate quickly. A loose, vented cover is more practical. Do not use plastic wrap unless it is labeled microwave-safe and is kept away from the food, and never use a cover that seals tightly.

Can I cook lentils in broth instead of water?
Yes. Substitute broth for some or all of the water, using the same starting volume of 2½ cups (590 ml) liquid for 1 cup (190 g) of brown or green lentils. Broth can add salt, so taste before seasoning. If the lentils are not tender when the liquid is absorbed, add hot water and continue in short intervals.

Can I microwave canned lentils?
Yes. Canned lentils are already cooked, so they need only to be heated. Drain and rinse them if desired, put them in a microwave-safe bowl with a spoonful of water or broth, cover loosely, and heat in 30-second intervals, stirring between intervals. Follow the can’s storage instructions after opening and refrigerate leftovers promptly.

How can I tell when lentils are done?
Taste several lentils from different spots in the bowl. Properly cooked lentils should be tender through the center without a hard or chalky bite. For salads, they can remain slightly firm; for soups and purées, cook them until they soften readily when pressed with a spoon.

Can I reheat cooked lentils in the microwave?
Yes. Put a portion in a microwave-safe bowl, stir in a splash of water or broth, and cover loosely. Heat in short intervals, stirring between them, until steaming hot throughout. Refrigerate cooked lentils within 2 hours, keep them for 3 to 4 days, and discard them if they have been left at room temperature longer than 2 hours.

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