Lentils
Lens culinaris · lentils · lentilles
Lentils: what every chef needs to know
Lentils are legumes distinguished from other pulses by requiring no pre-soaking. Cooking time varies considerably by variety: red lentils (hulled, split) are ready in 15–20 minutes and break down readily — ideal for dal, soups and purées. Green and brown lentils hold their shape better and suit salads or side dishes (25–30 minutes). Puy lentils are the premium variety with a nutty, peppery flavour and minimal cooking time of 20–25 minutes while retaining shape — ideal for warm salads and side dishes. Beluga lentils are black, small and firm, with a caviar-like presentation. In Indian cuisine, dal forms the kitchen foundation: split yellow or red lentils braised with ghee, turmeric, cumin and coriander. Lentils are rich in protein, iron and folate, making them an essential ingredient in plant-based cooking.
Lentils: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Lentils: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lentils: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
red lentils not weeks, tadka of geharsde spices in ghee add on the einde
directly after boil in warm vinaigrette omscheppen so that lentils the dressing absorberen
Combineer red and green lentils for textuurvariatie, blend gedeeltelijk for a creamy basis
red lentils with caramelised onion, garlic and cumin; gladblenden for samenstelling as side dish
Lentils: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lentils: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dry lentils available year-round. Fresh lentils in the pod: July–September in Southern Europe. Puy lentil AOP harvest: August–September.
Lentils: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Lentils
Which lentils do I use for which dish?
Red lentils (split): dal, soup, purée, ready in 15–20 min, break down. Green or brown lentils: salad, side dish, hold shape, 25–30 min. Puy lentils (AOP): warm salad, fine side dishes, nutty flavour, 20–25 min. Beluga (black): presentation, caviar effect in salads.
Do lentils need to be soaked?
No. Lentils are the only pulse that does not require soaking. They are small enough to cook without pre-soaking. Soaking can slightly reduce cooking time but is not necessary. Add salt only at the end of cooking time.
When do I add salt to lentils?
Always at the end of the cooking time. Salt in the cooking water toughens the skin of pulses, preventing them from cooking evenly. Add salt in the last 5–10 minutes of cooking.
At what temperature should you store Lentils?
Store Lentils at Dry at room temperature (oncooked); 0 tot 4 degrees C (cooked), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lentils professionally?
The primary professional technique for Lentils is Dal (Indian) at middelhoog vuur for 20-25 min. Always verify core temperature with a calibrated probe thermometer.
Does Lentils contain allergens?
Lentils is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
