I made you a cheat sheet because I’m nice. Red lentils: 15–20 minutes. They turn golden and creamy. Excellent for red lentil soup or spreading on toast like a savory jam. Yellow lentils: same time, same vibe.
Brown lentils: 20–30 minutes. They stay intact-ish. Perfect for lentil stew or a meaty replacement in tacos. Green lentils: 25–30 minutes. Peppery flavor, firm texture. Use them in Mediterranean salads or as a side dish for roasted veggies.
French green lentils: 25–30 minutes (but check at 20). They’re the black tie of lentils. Serve them with salmon or a nice vinaigrette. Black lentils (beluga): 20–25 minutes. They look like caviar! They’re fancy and earthy. They’ll impress your dinner guests without the price tag.
