Quick and easy 20-minute one pot lentils are healthy, nourishing, and delicious. They are easy to make in a few simple steps, and are simmered until tender with an assortment of seasoning to pack on the flavor. This vegan dish is also freezer-friendly and reheats really well.
If you've stocked up your pantry with these non-perishable beans and are now looking for a way to use them up, then this is the recipe for you. This lentil dish will work for anyone who has a dietary restriction as this vegetarian meal is vegan and gluten-free, not to mention that it's packed with plant-based protein and highly nutritious with immunity-boosting properties.
Why You'll Love Easy One Pot Lentils
- It's good for immunity. Lentils are loaded with immune-boosting zinc, iron, and vitamin B6 (which creates infection-fighting white blood cells). These vitamins and minerals are essential for immune function. These beans are also spiced with both turmeric and cumin, which you guessed it, help boost the immune system.
- Lentils are healthy. We love cooking with lentils (like in our Coconut Curry Lentil Soup), since lentils also have a number of other important health benefits including:
- strong antioxidant, anti-inflammatory and neuroprotective properties (aka cancer fighting food)
- lowers risk of heart disease and improves cholesterol levels and blood pressure
- aiding in digestion and improving overall gut function (since they are rich in dietary fiber)
- supports weight loss (they are low in calories!)
- great source of folate and iron
- Quick and easy one pot meal. Lentils are a great meal to whip up when you don't want to spend all your time in the kitchen and would rather use your time doing other things. They are super easy to prepare, require very little cooking time, and since you throw everything into one pot, there is minimal clean up required. Plus, they are cheap. The perfect weeknight meal!
Ingredients and Substitutions
To make these easy one pot lentils, you will need the following ingredients (full quantities in recipe card below):
- brown lentils - you can easily substitute with other varieties of this pantry staple bean such as green lentils, red lentils, or black lentils.
- olive oil - vegetable oil, avocado oil, or coconut oil will also work if you have either of them on hand.
- onion - yellow onion or white onions will work well here.
- garlic - fresh garlic yields the best flavor, but you can also use 1 teaspoon of garlic paste or minced garlic for each clove called for in the recipe.
- boiling water
- seasoning - we use a combination of turmeric, ground cumin, Italian seasoning, salt, and black pepper. You could substitute the Italian seasoning with fresh herbs like thyme and oregano.
- cilantro - this is optional, for serving.
You will also need measuring cups and spoons and a large pot or 4 quart Dutch oven.
How to Cook the Best One Pot Lentils
- Soak briefly. Add lentils into a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside. Drain the lentils that have been soaking in water, then rinse and drain again.
- Sauté aromatics. Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until the onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
- Stir in lentils. Stir the lentils into the pot along with the remaining 2 cups boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
- Serve. Season with more salt and pepper to taste.
Recipe Variations
The best part about this recipe is that you can totally customize it.
- Change the seasoning. Switch up the seasoning used by adding in some ginger, red pepper flakes, or cayenne to make it spicy, add in za'atar or paprika for a different twist, or add in any other spices that you want to try.
- Add veggies. You could also add in some veggies like potatoes, sweet potatoes, zucchini, tomatoes, and carrots.
- Make it meaty. You could even add in some sausage for extra protein.
How to Serve
Serve these easy one pot lentils over rice of bread with a side salad. Some of our favorite recipes to serve with these beans are:
- Rice: brown or Steamed White Rice, Coconut rRce, or a Rice Pilaf with a sprinkle of fresh cilantro on top.
- Bread: Naan bread, Pita bread, Biscuits or Dinner rolls for dipping.
- Salad: add some veggies with Tomato Avocado Cucumber Salad, Garden Salad, or Caesar Salad.
Recipe Tips and Tricks
- Soak the lentils: The secret to preparing the best lentils, and one that I learned from my mother, lies in the way that you prepare the lentils before cooking. Most recipes call for a quick rinse and draining of dry lentils before placing into the cooking pot. But to get the best results, the key is to soak the lentils for about 10-15 minutes in hot water. This not only cleans the lentils (you will notice the dark brown coloured-water when you drain the soaked lentils), but it actually removes the gassiness from them. Meaning, they will be easier to digest and will cause less gas issues once you have at them. You could call it an old wives' tale, but it works. It actually works.
- Lentils have different taste and textures: Another tip to getting the perfect bean, is to be mindful of the type of lentil you are using. I like to cook with brown lentils because I like their earthy flavour and because they hold their shape really well after cooking. Lentils should be slightly soft or even crunchy, but of course if super mushy lentils are your thing, (which to be honest are pretty amazing), then just keep cooking them until you get the consistency that you are looking for.
Storing and Freezing Instructions for Cooked Lentils
How to Store
These lentils reheat really well and makes for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days.
How to Reheat
Reheat leftovers in a saucepan over the stove on medium-low heat until warmed through, about 5 minutes.
How to Freeze
They also freeze really well. The best part is that frozen lentils will taste the same way they did on first day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come.
To freeze, store in a freezer-safe container or freezer bag and store in the freezer for up to 3 months. When you are ready to eat, allow the lentils to thaw in the refrigerator overnight before reheating.
More Recipes with Beans
- How to Cook Dried Beans
- Easy Lima Beans
- One Pot Kidney Beans
- White Bean Soup with Kale
- Warm Lentil Salad
- Falafel
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Recipe
Easy 20-Minute One Pot Lentils
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
They are easy to make in a few simple steps, and are simmered until tender with an assortment of seasoning to pack on the flavor. This vegan dish is also freezer-friendly and reheats really well.
Ingredients
- 1 ½ cups dry brown lentils
- 1 teaspoon olive oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon turmeric
- 3 cups boiling water, divided
- ½ teaspoon ground cumin
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh cilantro, chopped (optional, for serving)
Instructions
- Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside.
- Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until the onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
- Drain the lentils that have been soaking in water, then rinse and drain again. Stir the lentils into the pot along with the remaining 2 cups boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
- Season with more salt and pepper to taste. Serve over brown or white rice, coconut rice, or a rice pilaf with a sprinkle of fresh cilantro on top. You can also serve on its own with a naan bread, pita bread, biscuits or dinner rolls for dipping.
Notes
Soak the lentils: The secret to preparing the best lentils, and one that I learned from my mother, lies in the way that you prepare the lentils before cooking. Most lentil recipes call for a quick rinse and draining of dry lentils before placing into the cooking pot. But to get the best results, the key is to soak the lentils for about 10-15 minutes in hot water. This not only cleans the lentils (you will notice the dark brown coloured-water when you drain the soaked lentils), but it actually removes the gassiness from them. Meaning, they will be easier to digest and will cause less gas issues once you have at them. You could call it an old wives' tale, but it works. It actually works.
Lentils have different taste and textures: Another tip to getting the perfect lentil, is to be mindful of the type of lentil you are using. I like to cook with brown lentils because I like their earthy flavour and because they hold their shape really well after cooking. Lentils should be slightly soft or even crunchy, but of course if super mushy lentils are your thing, (which to be honest are pretty amazing), then just keep cooking them until you get the consistency that you are looking for.
How to store: These lentils reheat really well and makes for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days. They also freeze really well and can be stored in the freezer for up to 3 months.
How to reheat: When you are ready to eat, simply allow the lentils to thaw in the refrigerator and then reheat for a few minutes in a saucepan. The best part is that frozen lentils will taste the same way they did on first day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Persian
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Janice LS says
I was searching for ways to cook lentil and came across this easy recipe. I went to the supermarket and picked up a bag of red lentils. All the other ingredients I already had at home since I use them on a regular basis. Just finished making my pot of lentils and it came out great. I don’t cook with much salt so I added in just a tad bit and some smoked paprika. I’m gonna have it with my Jasmine rice and brown stewed chicken for dinner in a few. THANK YOU FOR THE RECIPE!
Nors says
Very yummy! A delicious base for a budda bowl, with great instructions and tips!
Teresa says
I've discovered lentils are a great addition to my whole food plant based diet. I love the taste of the turmeric. This is a great recipe, thank you.
Sienna says
I've made this twice now and have made it my own way a little but I love it especially since lentils are all I can afford right now
Sam Hu | Ahead of Thyme says
Thank you Sienna! Lentils are a great healthy choice for dinner!
GUNJAN C Dudani says
This recipe comes in so handy especially at this time when we all are quarantined and cooking pantry staples.
Sam | Ahead of Thyme says
Yes, I totally agree! Such a great recipe that uses pantry staples!
Amy @ Two Healthy Kitchens says
This looks so delicious! And it's a great way to use up stable pantry items! I love how simple and easy it is to prepare -- it would be a great dinner to make for my family any night of the week. 🙂
Sam | Ahead of Thyme says
Thanks Amy! It is such an easy dinner and one of our favourites! Let me know how it goes if you make it 🙂