Cooking Peas and Lentils

Unlike dry beans, split peas and lentils should not be soaked before cooking, but simmer them on low and they will be tender in 10 to 45 minutes, depending on the variety.

Use unsalted water: salt toughens split peas and lentils as they cook. Acidic ingredients such as tomatoes also slow down cooking, so add them late in the preparation. You might try adding a squeeze of lemon to lentils after cooking, but before draining, to liven up the flavor.


1 cup dry = 2 1/2 cups cooked


1 cup dry split peas or lentils

2 cups water


Rinse and drain peas and lentils and check them for any stones, sticks or other foreign matter.

Combine water and dry peas or lentils in a saucepan and bring to a boil.

Reduce heat to simmer. Cover and simmer until tender: 15 to 20 minutes for salads and as long as 60 minutes for purées. Add water if necessary.

The longer they cook, the softer they get. NOTE: Skinless red lintels cook in just 5 to 10 minutes!

Drain and serve or combine in other dishes.

Where to buy:

Timeless Foods, Ulm MT, or ask for Timeless Natural Foods organic peas, lentils, and grains at your natural foods market.

About the growers:

On the Road – Black Corn, Black Barley, Black Lentils, and Black Chick Peas

Organic Dryland Farming: Eastern Washington and Northwestern Montana




Cooking instructions courtesy of the USA Dry Pea and Lentil Council