Tips: Can You Cook Lentils in a Rice Cooker

For those who prefer simplified cooking without sacrificing taste, cooking lentils in a rice cooker might be a delightful discovery.

Is it possible to prepare lentils successfully using a rice cooker?

sure.

Step 1: Choose the appropriate type of lentils

There is a significant difference in the cooking time between red lentils and green lentils. Red lentils don't need to be soaked and can be cooked into a puree in 20 minutes, which is suitable for making thick soups. Green lentils need to be soaked for half an hour in advance and cooked for about 40 minutes to maintain a granular texture, making them more suitable for salads.

The water ratio is crucial

I usually use 1 cup of lentils with 2 cups of plain water, which is half a cup more water than when cooking rice. Don't rush to open the lid when the rice cooker switches to the insulation mode. Let it sit for 15 minutes to allow the water to penetrate evenly. If you find the lentils are still a bit tough after cooking, add a small amount of hot water and let it sit for another 10 minutes to salvage the situation.

The timing of seasoning affects the flavor

Adding salt directly while cooking the lentils will make the skin tough. It is recommended to first use dried spices such as bay leaves or star anise to enhance the base flavor. After cooking, stir in minced garlic, olive oil, or lemon juice to add more depth of flavor. I've tried adding tomato chunks during the cooking process, and the sweet and sour sauce will make the lentils taste even better.

Do I need to soak lentils before cooking in a rice cooker?

Red lentils can be cooked directly, while green lentils or brown lentils are recommended to be soaked for 20 minutes, which can effectively improve the taste.

Red lentils are the easiest to become soft and mushy. Just rinse them and put them directly into the pot. Use 1/3 cup more water than normal rice cooking. Select the standard rice cooking mode, and you can get a delicate puree texture of the lentils in 25 minutes.

Green and brown lentils have a thicker outer skin. Soaking them in cold water for 20 minutes can soften the fibers. Note that the soaking time should not exceed 1 hour, otherwise some nutrients will be lost. Pour out the soaked water to avoid the remaining bean-like smell.

Should I add any seasonings while cooking lentils in the rice cooker?

I generally add a little salt and spices, but not too much. Since things cooked in a rice cooker absorb flavors very easily, adding too much salt will actually make the lentils bitter.

First, soak the lentils for half an hour. When pouring them into the rice cooker, add half a spoonful of salt, two bay leaves or a small pinch of cumin powder. Add water to a level that is two finger widths above the lentils, and just select the button for cooking wholegrains.

Remember not to open the lid and add salt halfway through the cooking. Last time I did this, the outer skins of the lentils were mushy but the cores were still hard.

It will be even more fragrant if you directly use chicken broth instead of plain water for cooking! Or place some chopped onions, minced garlic and diced tomatoes under the lentils. During the cooking process, the steam will infuse the freshness of the vegetables into the lentils. After cooking, squeeze some lemon juice and mix well. It's refreshing and appetizing.

Which types of lentils work best in a rice cooker?

Red and yellow lentils are the most convenient

Peeled red lentils and Indian yellow lentils (Moong Dal) are the top choices for lazy people. They are as easy to cook as instant oats. They will turn into a thick texture in 15 minutes automatically, making them perfect for baby food or as a base for sauces without any mistakes.

French green lentils bring surprises

The dark green French lentils (Lentilles du Puy) are highly resistant to cooking. The constant-temperature simmering function of the rice cooker can make the outer skin firm and the inner core soft and fluffy. After mixing with olive oil and red wine vinegar and refrigerating, it can be a cold appetizer comparable to those served in high-class restaurants.

Black lentils are suitable for those who prefer strong flavors

The shiny black Beluga lentils are as shiny as caviar after cooking. The secret is to use coconut water instead of plain water and add a pinch of baking soda to balance the pH level. Immediately after cooking, mix in coconut milk and curry leaves, and the Southeast Asian flavor will come rushing in.

What cooks faster, lentils or rice?

Lentils cook faster than rice.

Peeled red lentils only take 15 - 20 minutes to become soft and mushy, which is even shorter than the 22 - minute cooking time of ordinary white rice. They absorb water like a sponge and are suitable for quickly replenishing protein when you're in a hurry.

Unsoaked green or black lentils do take more than 40 minutes, which is indeed more time - consuming than cooking rice. But there's a time - saving secret: dry - roast them in a pan for 3 minutes before cooking. While bringing out the nutty aroma, this can also create tiny cracks on the surface, shortening the cooking time by 20%.

Using pre - cooked lentils from the previous day instead of rice for fried rice not only cooks faster but also gives it a chewier texture.

How do I prevent lentils from becoming mushy in the rice cooker?

First trick: Measure the water amount accurately to the milliliter

Use a graduated measuring cup and strictly follow the ratio of 1:1.8 (lentils: water). For example, if you have 200 ml of lentils, add 360 ml of water. After cooking, immediately fluff the lentils with a rice spoon to dissipate heat. If your rice cooker has a draining basket, you can place it at the bottom to create a steaming - without - direct - contact - with - water effect.

Second trick: Make good use of the reservation function to control time

Set the cooking time to be reduced by 1/3 compared to the normal time. For example, if the normal cooking time is 40 minutes, change it to 25 minutes and turn off the rice cooker actively, then let the lentils finish cooking with the remaining heat. When you open the lid to check in the middle, the most ideal state is when the edges of the lentils are slightly split and the centers are slightly firm.

Third trick: Rapidly cool with cold water

After cooking, immediately place the inner pot of the rice cooker in a cold water bath, and place a wet towel under the pot to accelerate the cooling process. When the temperature drops to about 50°C, a protective film will form on the surface of the lentils. This can not only lock in nutrients but also maintain the integrity of the lentil grains.

I've tried this method with green lentils. After cooling, mix them with olive oil and refrigerate. The next day, when used in a cold salad, they are still chewy. If you want to make a thick soup or a dip, you can leave 1/3 of the lentils intact and crush the remaining 2/3. This will instantly upgrade the texture!