How to Cook Lentils and Beans (Cooking Times Chart + Calculator)

Lentils and beans have been at the heart of my cooking for as long as I can remember. From traditional Indian dals to cozy crockpot meals, I've cooked with nearly every variety out there. But figuring out how long to soak, simmer, or pressure cook each one, and how much water to use, can be a lot to keep in your head. That's exactly why I made this guide.

Pick your lentil or bean, your cooking method, and how much you're making, and the calculator gives you the water, soak time, cook time, and cooked yield. Everything it knows is also in the charts below, so you can scan them, bookmark the page, or grab the free printable cheat sheet at the end.

Lentil & Bean Cooking Calculator

Pick your lentil or bean, how you're cooking it, and how much. Get the water, soak time, cook time, and how much it makes.

Lentil Cooking Times Chart

Lentils and split dals don't need soaking, which is what makes them such an easy weeknight staple. Use these times and water amounts for 1 cup of dry lentils.

Type	Stovetop	Instant Pot (high)	Slow cooker (low)	Water per cup
Brown Lentils	20–30 min	8–10 min	4–5 hours	3 cups
Green Lentils	25–30 min	10–12 min	4–6 hours	3 cups
Red Lentils (Masoor Dal)	10–15 min	3–5 min	3–4 hours	2½ cups
Black (Beluga) Lentils	25–30 min	8–10 min	5–6 hours	3 cups
Yellow Lentils (Moong Dal)	15–20 min	6–8 min	3–4 hours	3 cups
Toor Dal (Split Pigeon Peas)	35–45 min	12–15 min	6–7 hours	3 cups
Chana Dal (Split Bengal Gram)	25–30 min soaked 40–45 min unsoaked	8–10 min soaked 12–15 min unsoaked	4–5 hours	3 cups
Urad Dal (Split Black Gram)	25–30 min soaked 35–40 min unsoaked	10 min soaked 12–15 min unsoaked	5–6 hours	3 cups
Whole Green Mung Beans	20–25 min soaked 30–40 min unsoaked	5–6 min soaked 8–10 min unsoaked	5–6 hours	3 cups

Only chana dal and urad dal benefit from a 1 to 2 hour soak; the times above show both. One cup of dry lentils makes about 2½ cups cooked (about 2 cups for red and yellow lentils).

Instant Pot times are cook time at high pressure. Let the pressure release naturally for 10 minutes for lentils, then quick-release the rest.

Bean Cooking Times Chart

Dried beans take longer and do best soaked. Soaking cuts the cooking time roughly in half and helps them cook evenly. Times are for 1 cup of dry beans.

Type	Soak	Stovetop	Instant Pot (high)	Makes
Chickpeas (Garbanzo Beans)	8–12 hours	60–90 min soaked 2–3 hours unsoaked	12–15 min soaked 35–40 min unsoaked	3 cups
Kidney Beans	8–12 hours	45–60 min soaked 1½–2 hours unsoaked	10–12 min soaked 30–35 min unsoaked	2½ cups
Black Beans	6–8 hours	60–75 min soaked 1½–2 hours unsoaked	8–10 min soaked 25–30 min unsoaked	3 cups
Black-Eyed Peas	Optional	30–40 min soaked 45–60 min unsoaked	3–5 min soaked 12–15 min unsoaked	2½ cups
White Beans (Cannellini, Great Northern)	8–12 hours	60–90 min soaked 2–2½ hours unsoaked	8–10 min soaked 30–35 min unsoaked	2½ cups

For beans, use 4 cups of water per cup on the stovetop, 3 cups in the Instant Pot when soaked (4 cups unsoaked), and let the pressure release naturally all the way so the skins stay intact.

Lentil to Water Ratio

The basic lentil to water ratio is 1 cup of dry lentils to 3 cups of water on the stovetop. Brown, green, and black lentils hold their shape, so you simmer them in plenty of water and drain the extra, like pasta.

Red lentil to water ratio: 1 cup to 2 cups for a thick dal, or up to 3 cups for a soupy one. Red lentils absorb the water and break down, so there's nothing to drain.
Green lentil to water ratio: 1 cup to 3 cups, then drain.
Instant Pot lentils: 1 cup to 2½ cups (2 cups for red lentils). Less water evaporates under pressure.
Rice cooker lentils: 1 cup to 2½ cups on the white rice setting.
For soup: start with 4 cups of broth per cup of lentils and thin as needed.

How to Cook Lentils on the Stove

Rinse and sort. Spread the lentils on a plate and pick out any small stones, then rinse in a sieve.
Add water. Use 3 cups of water per cup of lentils (2 to 3 cups for red lentils). Add a bay leaf or a smashed garlic clove if you like.
Boil, then simmer. Bring to a boil, then lower to a gentle simmer, partly covered. A hard boil splits the skins.
Season. Add ½ teaspoon of salt per cup of lentils in the last 10 minutes. Save tomatoes, lemon, or vinegar until the lentils are tender, because acid keeps them firm.
Check and drain. Start tasting at the low end of the time. Drain brown, green, and black lentils; red and yellow lentils are done when soft and creamy.

How to Cook Lentils in the Instant Pot

Add 1 cup of rinsed lentils and 2½ cups of water (2 cups for red lentils) to the pot with a pinch of salt. Seal and cook on high pressure: 3 to 5 minutes for red lentils, 8 to 10 for brown and black, and 10 to 12 for green. Let the pressure release naturally for 10 minutes, then quick-release the rest. Never fill the pot more than halfway, since lentils and beans foam as they cook.

How to Cook Lentils in a Slow Cooker

Slow-cooked lentils are perfect for hands-off soups, stews, and dump-and-go crockpot meals. Add 1 cup of rinsed lentils and 3 cups of water or broth, cover, and cook on low for 3 to 4 hours for red lentils or 4 to 6 hours for brown and green. Check once near the end and add a splash of water if they look dry.

How to Cook Lentils in a Rice Cooker

Use 1 cup of rinsed lentils to 2½ cups of water with a pinch of salt and run the white or regular rice setting, about 25 to 35 minutes. Let them rest for 10 minutes before opening. If they're still firm, add ¼ cup of water and run a quick second cycle. This works best for brown, green, and black lentils; red lentils turn soft and creamy, which is perfect for a quick dal. For more ideas, try these vegetarian rice cooker recipes.

How to Cook Dried Beans

Dried beans cost a fraction of canned, taste better, and freeze beautifully. Here's the method that works for chickpeas, black beans, kidney beans, and white beans.

Sort and rinse. Pick out any shriveled beans or stones.
Soak. Cover with 3 inches of water and soak overnight (8 to 12 hours), or use the quick-soak method below. Drain and rinse.
Simmer. Cover with fresh water by 2 inches (about 4 cups per cup of dry beans), bring to a boil, then simmer gently, partly covered.
Salt. Add 1 teaspoon of salt per cup of dry beans once they start to soften.
Check. Beans are done when they're creamy all the way through with no chalky center. Cool them in their cooking liquid so they don't dry out.

How to Cook Dry Beans Fast (Quick-Soak Method)

Forgot to soak? Cover the beans with water by 2 inches, bring to a boil for 2 minutes, then turn off the heat, cover, and let them sit for 1 hour. Drain, rinse, and cook as if they had soaked overnight. The fastest option of all is the Instant Pot, which cooks unsoaked black beans in 25 to 30 minutes.

How to Cook Dry Beans Without Soaking

You can cook beans straight from dry. They just take longer, usually 1½ to 3 hours on the stovetop, and may cook a little less evenly. Black beans and black-eyed peas handle it best. Chickpeas and kidney beans are better soaked.

A Note on Kidney Beans

Raw and undercooked kidney beans contain a natural toxin that is destroyed by boiling. Always boil kidney beans hard for 10 minutes before simmering, and never put raw kidney beans straight into a slow cooker. My kidney beans guide walks through it step by step.

Do You Need to Soak Lentils and Beans?

Lentils (red, brown, green, black, yellow): no. Soaking is optional and only trims a few minutes.
Split dals like chana dal and urad dal: a 1 to 2 hour soak helps them cook evenly.
Black-eyed peas and mung beans: optional, but soaking speeds them up.
Chickpeas, kidney beans, black beans, and white beans: yes, soak them for the best texture.

How to Store and Freeze Cooked Lentils and Beans

Cool cooked lentils and beans quickly and refrigerate them in their liquid for up to 5 days. To freeze, pack 1½-cup portions (about the same as a can) with a little cooking liquid in freezer bags, flatten, and freeze for up to 6 months. They thaw in minutes in a bowl of warm water or go straight into soups and curries.

Step-by-Step Guides for Each Lentil and Bean

What to Make With Your Lentils and Beans

Lentil and Bean Cooking FAQs

How long do you cook lentils?

Red lentils cook in 10 to 15 minutes, yellow lentils in 15 to 20, brown lentils in 20 to 30, and green and black lentils in 25 to 30 minutes at a gentle simmer.

How long to cook green lentils?

Simmer green lentils for 25 to 30 minutes on the stovetop, or cook them for 10 to 12 minutes at high pressure in the Instant Pot with a 10-minute natural release.

What is the ratio of water to lentils?

Use 3 cups of water for every 1 cup of dry lentils on the stovetop, and drain any extra. Red lentils need 2 to 3 cups. In an Instant Pot or rice cooker, use 2½ cups.

How much does 1 cup of dry lentils make?

About 2½ cups of cooked brown, green, or black lentils, and about 2 cups of red or yellow lentils, which break down as they cook.

How much do dried beans make?

One cup of dry beans makes about 2½ to 3 cups cooked, roughly two 15-ounce cans.

Why are my beans still hard?

Old beans, hard water, or adding acid (tomatoes, vinegar, lemon) too early can all keep beans firm. Keep simmering, add a pinch of baking soda to the pot, and save acidic ingredients for the end.