Stove Top Option

1. Rinse the lentils in a fine mesh sieve and inspect the lentils removing any bad lentils or debris.
2. In a medium saucepan, combine the rinsed lentils and enough water to cover them.
3. Bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for the following times:
   • Black, Brown & Green Lentils – 20-25 minutes or until tender
   • Red & Yellow Lentils – 15-20 minutes or until tender
4. Drain any excess water and let the lentils cool. Store cooked lentils for up to 5 days in an airtight container in the fridge or freeze for up to 4 months.

Instant Pot Option 

1. Rinse the lentils in a fine mesh sieve and inspect the lentils removing any bad lentils or debris.
2. Add lentils and 2 cups of water to the inner pot of the pressure cooker. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook lentils on high pressure for:
   • Red & Yellow lentils – 2-3 minutes or until tender
   • Black, Brown & Green lentils – 6-15 minutes or until tender
3. Allow to naturally release until pressure subsides, or at least 15 minutes before doing a quick release.
4. Open the lid and stir the lentils. There will be some extra liquid but allow the lentils to soak it up while stirring and serving.
5. Store cooked lentils for up to 5 days in an airtight container in the fridge or freeze for up to 4 months.

Slow Cooker Option 

1. Place rinsed lentils in a slow cooker and cover with 4 cups of water.
2. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
3. Once lentils are done cooking, carefully drain the lentils.
4. Store cooked lentils for up to 5 days in an airtight container in the fridge or freeze for up to 4 months.