Breakfast | Lunch | Dinner

Make-Ahead Cooked Lentils

  • 5 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 16


  • 71


  • 0g


  • 16g


  • 10g




  • 3 Cups Brown or Green Lentils, dried
  • 9 Cups Chicken Stock


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Rinse Lentils In a colander, rinse lentils thoroughly.

  • 3.

    Combine Ingredients Place lentils in a large stockpot and add the chicken stock. For vegetarian dishes, vegetable stock may also be used.

  • 4.

    Bring to Boil Bring to a boil. Once boiling, reduce heat and simmer, covered, for 15 to 20 minutes, or until tender. Do not overcook the lentils, they will split and become mushy.

  • 5.

    Drain & Store When cooked through, promptly drain lentils. Refrigerate within 2 hours. Store in the fridge for up to 2 days, or in the freezer for up to 2 months.

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


Lentils are a nutritional powerhouse! They are full of protein and fiber, as well as vitamins and minerals, like potassium, folate, and iron. A half cup of cooked lentils has about 9 grams of fiber, about 32% of your daily fiber needs! Fiber is very helpful for preventing constipation, a common side effect associated with cancer. Fiber is also beneficial for improving gut health.

Fatigue Buster

  • Freeze for Future Use

    Place unused, cooked lentils in resealable plastic bags. Lay flat and freeze. Thaw for future recipes within 2 months.

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