Cookie and Kate · by Cookie and Kate★ 4.7
How to Cook Lentils
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 31%
CARBS 41G71% OF CAL
7G FIBER0G ADDED0G INTRINSIC32G OTHER1G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic guide to cooking tender lentils from scratch. Use as a base for salads, soups, or grain bowls.
componentmediterranean🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup dry lentils (any variety)
- 1/2 teaspoon salt, to taste
- Optional flavor enhancers: 1 bay leaf and/or 1 large clove garlic (peeled but left whole) and/or 1 to 2 teaspoons extra-virgin olive oil
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 31%
CARBS 41G71% OF CAL
7G FIBER0G ADDED0G INTRINSIC32G OTHER1G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 388mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 41mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.