Use it up · Beans, lentils and legumes

Lentils

Have extra lentils? Here’s how to choose, store and prep lentils, plus 5 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Brown and green lentils hold their shape; red lentils cook down soft.

🧊 Storing it

Pantry: Sealed, in a cool, dry place, like dried beans
Fridge: Cooked: 3 to 4 days, like other leftovers
Freezer: Cooked lentils freeze well

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from FoodSafety.gov.

🔪 Prepping it

No soaking needed. Pick out any small stones, rinse, and simmer 20 to 30 minutes.

📊 Nutrition per 100 g

Dried lentils. 100 g is about 3 1/2 ounces.

Calories	352 kcal	18%
Protein	25 g	49%
Total fat	1.1 g	1%
Saturated fat	0.2 g	1%
Total carbohydrate	63 g	23%
Dietary fiber	11 g	38%
Total sugars	2.0 g
Sodium	6.0 mg	0%
Calcium	35 mg	3%
Iron	6.5 mg	36%
Potassium	677 mg	14%

% Daily Value for adults (FDA). From USDA FoodData Central 172420 (SR Legacy).

🍽 Recipes that use it up

5 recipes, the ones that use the most lentils first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More beans, lentils and legumes

Black beans Pinto beans Kidney beans Chickpeas White beans Split peas Edamame Tofu All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.