Step 1

Add 1 cup lentils to a fine-mesh strainer. Sort and then rinse with cold water.

Step 2

Add 1 teaspoon salt and 4 cups warm water (110°F/43°C) to a medium-sized bowl, stir to dissolve the salt.

Step 3

Add lentils to the brine and allow to sit for 1 hour.

Step 4

Drain using the strainer and rinse with cold water.

Step 5

Lentils can be stored in the refrigerator up to 2 days after brining before cooking.

Step 6

Cook lentils by the stovetop or baking method.

Step 7

Add lentils to a fine-mesh strainer. Sort and then rinse with cold water. Skip this step if already brined.

Step 8

Transfer lentils to a medium-sized pot. Add 3 cups of water and ½ teaspoon salt.

Step 9

Bring water to a boil over high heat. Once it just begins to boil, reduce to a gentle simmer over medium-low heat. Minimal agitation is the goal.

Step 10

Add more water as needed to the pot, keeping the lentils submerged.

Step 11

Cook until tender, about 10 to 15 minutes for brined lentils, or 15 to 30 minutes for unbrined lentils. Time varies based on the type of lentil.

Step 12

Drain the cooked lentils through a fine-mesh strainer and transfer to a bowl or container.

Step 13

Set the oven rack to the middle position. Preheat to 325°F (163°C).

Step 14

Add lentils to a fine-mesh strainer. Sort and then rinse then rinse with cold water. Skip step if already brined.

Step 15

Transfer lentils to a medium-sized ovenproof pot or Dutch oven.

Step 16

Add 4 cups of water and ½ teaspoon salt.

Step 17

Cover pot and place in the oven.

Step 18

Bake for 30 minutes. Check for doneness, continue to bake and check every 5 minutes until tender. Bake up to 60 minutes. Time varies depending on the type of lentil.

Step 19

Drain cooked lentils through a fine mesh strainer and transfer to a bowl or container.