This is a guide to cooking times for lentils and chickpeas according to how you like them – "al dente" or "soft" – or for what you are preparing.
For an “al dente” lentil |
For a soft lentil |
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Cooking time in boiling water |
Perfect for |
Cooking time in boiling water |
Perfect for |
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Red lentils |
5 mins |
Dips, salads or pasta sauces |
10 mins |
Lentil mash, pureed soup, dhal, burgers, casseroles |
Green lentils |
10 mins |
Soups, salads or pasta sauces |
20 mins |
Lentil mash, pureed soup, curries, casseroles, burgers or cakes |
French green lentils, |
5-10 mins |
Soups, salads or as an accompaniment to fish, poultry or lamb (any dish you want the lentil to hold its shape) |
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For an “al dente” chickpea |
For a soft chickpea |
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Cooking time in boiling water |
Perfect for |
Cooking time in boiling water |
Perfect for |
|
Chickpeas |
5 mins |
Soups, salads, curries, tagines, casseroles |
15 mins |
Pureed soup, Hommus dip, burgers, curries, tagines, casseroles |
Chickpeas |
30 mins |
Soups, salads, curries, tagines, casseroles |
60 mins |
Pureed soup, Hommus dip, burgers, curries, tagines, casseroles |