Red lentils are a nutritious and versatile legume used in many cuisines around the world. They have a beautiful orange-red color when raw and turn light brown or yellow when cooked. Some people soak red lentils before cooking them, while others add them directly to dishes without soaking. So do you really need to soak red lentils before cooking them?
What are Red Lentils?
Red lentils, also called masoor dal, red masoor dal, or Egyptian lentils, are small legumes that come from the lentil plant. They are commonly split and sold with the skin removed. Red lentils are very quick cooking compared to other lentils and pulse varieties due to their small size. They readily break down during cooking, resulting in a creamy texture perfect for soups, curries, stews, and more.
Red lentils are packed with nutrition. Some of the benefits of red lentils include:
- High in protein – Providing 18 grams of protein per cooked cup
- Rich in fiber – 16 grams of dietary fiber per cooked cup
- Low fat and calories – Less than 1 gram of fat per cooked cup and 230 calories
- Iron – 6.6 mg or 37% DV per cooked cup
- Folate – 90% DV per cooked cup
- Potassium – 12% DV per cooked cup
- Phosphorus – 28% DV per cooked cup
- Zinc – 18% DV per cooked cup
Red lentils are vegan, gluten-free, low carb, and provide nearly 20 essential vitamins and minerals. They are cheap to purchase compared to other legumes and a versatile addition to many cultural cuisines.
Do You Need to Soak Red Lentils?
Most dried beans and legumes like chickpeas, black beans, and kidney beans require overnight soaking before cooking. Soaking serves several purposes:
- It reduces cooking time.
- May improve digestibility by activating enzymes that break down sugars.
- Allows beans to begin germinating which reduces compounds that cause gas.
- Hydrates the beans so they cook evenly.
However, soaking is not necessary for quick cooking pulses like red lentils, yellow split peas, and mung beans. Here are some reasons you don’t need to soak red lentils:
They Cook Very Quickly
Most beans take 1-2 hours to become tender when cooking from a dried state. But petite red lentils cook in just 15-20 minutes without any pre-soaking. Their small size allows water to quickly penetrate and hydrate the lentils so they become soft and creamy.
No Major Digestive Issues
Some people soak beans to reduce indigestible compounds like phytic acid and oligosaccharides that can cause gas and bloating. Red lentils contain fewer of these compounds so are generally well tolerated even without soaking.
Don’t Need Hydrating
Large beans like chickpeas and kidney beans have a dense, dry texture that requires water absorption from soaking. Red lentils readily absorb water when cooked so do not need pre-hydrating.
Won’t Fall Apart
Soaking makes beans swell in size. Quick cooking pulses like red lentils are small enough that soaking may cause them to burst. Lentils will absorb water just fine during cooking.
How to Cook Red Lentils Without Soaking
Cooking red lentils without soaking is simple:
- Rinse the lentils under cold water to remove any dirt or debris.
- Add lentils and water to a saucepan. Use a 3:1 water to lentil ratio.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until soft.
- Drain any excess water if needed.
Red lentils can then be enjoyed in soups, stews, curries, salads and more. Their creamy texture makes them an ideal thickener for dishes without needing to soak.
Tips for Cooking Unsoaked Red Lentils
- Cook in broth or diluted coconut milk for extra flavor.
- Add aromatics like garlic, onion, ginger or spices to infuse taste.
- Swirl in lemon juice, vinegar or yogurt after cooking to tanginess.
- Blend cooked lentils with herbs or roasted veggies for flavorful soups.
- Toss cooked lentils with greens, nuts and vinaigrette for hearty salads.
Reasons You May Want to Soak Red Lentils
While soaking isn’t required, some people still opt to soak their red lentils. Here are some reasons you may want to soak them:
To Reduce Cooking Time
Soaked red lentils will cook 5-10 minutes faster than unsoaked. This can be handy for quick weeknight meals.
For Added Nutrition Benefits
Soaking can reduce anti-nutrients like phytic acid and increase compounds like resistant starch that supports gut health.
To Soften Texture
If you find red lentils slightly gritty or mushy when unsoaked, soaking can fully soften the exterior and result in a smoother dish.
For Easier Digestion
Some people report easier digestion from soaking. Try soaking if red lentils cause gassiness for you.
How to Soak Red Lentils
If you want to soak red lentils, follow these simple steps:
- Rinse lentils and remove any debris or stones.
- Place lentils in a bowl and cover with 2-3 inches of water.
- Allow to soak at room temperature for 2-4 hours.
- Drain the soaking water and give lentils a final rinse.
- Use soaked lentils in your recipe. They will cook 5-10 minutes faster.
Keep in mind that red lentils absorb water quickly. Avoid soaking longer than 4 hours or the lentils may start to sprout and fall apart.
Can You Soak Red Lentils Overnight?
It’s best not to soak red lentils overnight or more than 4-6 hours. Their petite size makes them prone to over-soaking. Effects of over-soaking include:
- Sprouting – Lentils may begin to sprout small shoots or tails.
- Mushiness – Lentils can become mushy or lose their shape.
- Nutrient loss – Water-soluble vitamins like vitamin C leach out.
- Fermentation – Long soaking at warm temperatures may cause fermentation.
If you did end up soaking red lentils overnight, give them a taste and visual check in the morning. As long as they have maintained their shape and don’t taste or smell off, they should still be fine to use in cooked dishes.
Do All Red Lentils Require Soaking?
Red lentils from different regions have slightly different properties that affect soaking:
Split Red Lentils
Split red lentils with the skin removed don’t need soaking due to their small size. This includes common red lentil varieties from India and the Middle East.
Whole Red Lentils
Some regions like France sell red lentils whole with the skin intact. The skin can slow water absorption so overnight soaking may help shorten cooking time.
Petite Crimson Lentils
Tiny petite crimson or red chief lentils from Western Canada cook even faster and don’t need soaking. But they can over-soak quickly so limit soaking time.
Large Red Lentils
Certain heirloom varieties have larger red lentils. Soaking helps reduce their cooking time from up to 45 minutes to 25-30 minutes.
In most cases, soaking is not needed for red lentils. But it can speed cooking for some larger whole or heirloom varieties.
Best Uses for Soaked vs. Unsoked Red Lentils
Both soaked and unsoaked red lentils work for most recipes, but certain dishes lend themselves to one method or the other:
| Unsoked Lentils | Soaked Lentils |
|---|---|
| Thick soups or stews needing to cook quickly | Salads or sides needing tender texture |
| Curries or simmer sauces | Pureed soups needing smooth texture |
| Everyday dals | Slow cooker or hands-off dishes |
Storing Dry and Cooked Red Lentils
To maximize shelf life, store red lentils:
- Dry – In an airtight container in a cool, dry spot for up to 12 months
- Cooked – In an airtight container for up to 4 days. Can freeze for several months.
If lentils smell musty or stale, it’s best to discard them.
Conclusion
Soaking is not mandatory for red lentils to cook well. Their tiny size allows them to soften readily in boiling water without needing to pre-hydrate. However, soaking for 2-4 hours can speed cooking time, aid digestion, and potentially boost nutrition. Overnight soaking is not recommended as petite red lentils can over-soak and fall apart. Both soaked and unsoaked red lentils can be used interchangeably in most recipes calling for tender, creamy lentils.