Kristine's Kitchen · by Kristine Rosenblatt
How to Cook Lentils
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 24%
CARBS 30G72% OF CAL
5G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide to cooking dried lentils until tender. Versatile legumes that work in soups, salads, grain bowls, and plant-based mains.
componentmediterraneanbeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup lentils
- 4 cups water
- 1 bay leaf (optional)
- Optional, for serving: salt and pepper, chopped fresh herbs, fresh lemon juice
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 24%
CARBS 30G72% OF CAL
5G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G 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
- 20m
- Sodium
- 12mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 24mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 12MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.