How To Cook Lentils For A Delicious Dinner

Lentils have always been one of my kitchen go-tos—affordable, filling, and way more versatile than they get credit for. This easy lentil recipe is one I come back to all the time, especially when I need something quick but still want a meal that feels hearty. It comes together with just a few basic ingredients, but the flavor is surprisingly rich. The beef stock gives the lentils a savory depth, and the carrots add a touch of sweetness and a bit of bite.

It works great as a simple side, a meal prep base, or even a light lunch on its own. I usually make a batch early in the week and toss it into bowls or salads when I don’t feel like cooking later. Once you try this method, you’ll see how easy it is to keep lentils in the regular dinner rotation—and how much time they save when you need something fast and filling.

Here are a few tips for cooking lentils to perfection every time

• Make sure you don’t skip boiling the lentils at high heat first. This step softens them quicker and helps them cook evenly.
• Chop your carrots roughly into bigger chunks if you like a firmer bite or smaller if you prefer them soft and tender.
• Always drain lentils thoroughly after cooking to avoid sogginess, especially if you’re adding them to salads or grain bowls later.

Ingredients:

• 100g (½ cup) dried lentils
• 500ml (2 cups) water
• 1 beef stock cube
• 1-2 medium carrots, peeled and chopped into chunks

Alternative Ingredients:

If you don’t have beef stock, vegetable or chicken stock cubes work just as well and bring their own unique flavor to the lentils. For a vegan-friendly version, vegetable stock cubes or even a spoonful of miso paste are fantastic choices.

Not a fan of carrots? Feel free to substitute with diced celery, onions, or even sweet potatoes—these veggies cook similarly and taste delicious alongside lentils. You can also spice things up by adding a bay leaf, garlic clove, or a sprinkle of smoked paprika for extra flavor without additional effort.

Step 1: Prepare the Lentils

Place 100g (½ cup) of dried lentils into a large saucepan and add 500ml (2 cups) of water. Place the saucepan on the stove and turn the hob to medium-high heat.

Step 2: Boil the Lentils

Bring the water to a rolling boil and let the lentils cook vigorously for about 10 minutes.

Step 3: Prepare the Carrots

While the lentils boil, peel and chop the carrots into chunks. You can keep them chunky or cut them smaller, depending on your preference for texture.

Step 4: Add Stock and Carrots

Reduce the heat to low. Add the beef stock cube into the saucepan along with the chopped carrot chunks, stirring gently to dissolve the stock cube fully.

Step 5: Simmer Until Cooked

Simmer the lentils and carrots gently for about 15 minutes, or until the lentils are soft but still slightly firm to the bite. Check occasionally to ensure they’re cooking evenly.

Step 6: Drain and Serve

Once cooked, drain the lentils and carrots thoroughly using a colander. Your lentils are now ready to enjoy!

How to Conserve This Recipe

Cooked lentils are actually great for meal prep because they store very well. You can keep them refrigerated in an airtight container for up to five days. To reheat, just warm them gently on the stove with a splash of water or broth to keep them moist.

Lentils freeze incredibly well, too. Portion them into freezer-safe bags or containers, and they’ll stay good for up to three months. To thaw, pop them into the fridge overnight, or defrost them quickly in a microwave-safe container.

They reheat beautifully, tasting almost as fresh as when you first made them. Just remember, lentils can dry out slightly upon reheating, so a little extra stock or water can go a long way in maintaining their texture and taste.

Different Ways to Serve the Dish

I personally love how versatile lentils are, making them suitable for a variety of serving ideas. This particular lentil recipe works wonderfully as a nutritious side dish alongside grilled meats or fish, offering a hearty and flavorful complement without overpowering the main dish.

Lentils also make a fantastic addition to salads—just toss them with your favorite greens, some vinaigrette, and maybe a bit of crumbled feta or sliced avocado for a healthy, filling lunch. Another favorite of mine is using these lentils as a base for grain bowls; pair them with quinoa, roasted vegetables, and a drizzle of your preferred sauce or dressing for a well-rounded, satisfying meal.

You can even enjoy lentils as a snack or appetizer by spooning them onto slices of toasted baguette or crackers, topped with a sprinkle of fresh herbs or a small dollop of sour cream or Greek yogurt. The possibilities are truly endless, and you’ll find yourself reaching for this recipe often, no matter the occasion.