The best way to cook lentils is to rinse them, add them to simmering water or stock, and cook until tender. Most lentils do not need to be soaked first. A practical starting point is about 3 cups of liquid for 1 cup of dry lentils.
Timing depends on the type. Whole lentils such as green, brown, or black usually take about 20 to 30 minutes. Split or red lentils are faster and can be ready in about 10 to 15 minutes. Harvard’s Nutrition Source gives the same basic range and notes that the final texture depends on how soft you want them.
If you want them to hold their shape, taste them early and stop when they are just tender. If you want soup or dal, let them go a little longer. Salt near the end if you want a firmer texture.
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