In short
It's easy to make a mistake about the quantity of lentils to cook, even for experienced cooks.
The problem often stems from a poorly remembered figure: dried lentils do not weigh the same once cooked, and the correct amount changes depending on whether they are used as a main dish, side dish or salad.
This practical article details the precise quantities to plan for each use, how to measure them without scales, and the dosage errors that spoil the final result.
How much dried lentil should I use depending on the dish?
The amount of dried lentils depends primarily on their role in the dish. When they form the basis of the meal, such as in a curry or dahl, you will need more than when they accompany a meat or fish dish that is already substantial.
| Use | Dried lentils | Cooked lentils |
|---|---|---|
| Main course | 70 to 80 g | 180 to 210 g |
| Accompaniement | 40 to 50 g | 110 to 130 g |
| Cold salad | 40 to 50 g | 110 to 130 g |
| Soup or cream soup | 50 to 60 g | 130 to 150 g |
These guidelines start with green Puy lentils or classic red lentils, cooked in water without any other additions. A richer, saucy dish with plenty of vegetables or meat allows everyone to stay within the lower end of the price range without leaving anyone hungry.
Without scales handy, a standard mustard jar holds approximately 100g of dried lentils. Half a jar is a side dish portion, a full jar a main course portion for two people.
Adding salt to the cooking water at the beginning toughens the lentil skins and significantly increases cooking time. It's better to add salt towards the end of cooking, once the lentils are tender, to maintain a consistent texture.
Does the dosage change depending on age and the number of guests?
For a Sunday family meal of lentils with bacon, serving six adults and two children under ten, allow six 75g portions for the adults (450g total) and half a 40g portion for each child (80g more). In total, 530g of dried lentils will be sufficient, with a little extra on hand.
For a buffet for twelve people where lentil salad is just one dish among five other options, 45 g per person is more than enough, i.e. 540 g of dry lentils to cook and then let cool before seasoning.
Children under ten are generally satisfied with half an adult portion, adjusted according to their usual appetite. After twelve years of age, a full portion often becomes necessary.
Simulator: How many dry lenses should I plan for?
Why do lentils swell so much when cooked?
Dried lentils absorb cooking water and their weight increases by approximately 2.5 to 3 times, which explains why a portion that looks tiny in the package easily fills a plate once cooked.
Beyond the dosage, cooked lentils remain a good source of plant-based protein: they provide approximately 9 to 11 g per 100 g, according to the Ciqual table of ANSES, which is important when choosing quantities for a complete meat-free meal.
Red lentils, which have no skin, cook faster than green or blond lentils and easily break down into a puree if they take too long to cook.
It is better to monitor the cooking closely and taste within the first few minutes rather than relying solely on the time indicated on the package.
Dosage and cooking errors to avoid
A recipe that calls for 200g of lentils without specifying whether they are dry or already cooked can throw off the whole measurement: 200g of cooked lentils only corresponds to about 70 to 80g of purchased dry lentils.
Another common mistake is confusing lentil guidelines with those of other legumes. Chickpeas or dried beans require soaking for several hours beforehand, unlike lentils, and their dry-to-cook ratios differ slightly.
- Puy green or blond lentils: retain their shape, standard dosage from the table
- Red lentils: cook faster, keep an eye on them to avoid mushyness
- Black (beluga) lentils: same quantity as green lentils, firm texture after cooking
Practical questions
How many lentils should I plan for 4 people?
For a main course, allow approximately 300g of dried lentils for 4 people, or 75g per person, the equivalent of 3 small glasses. As a side dish, 160 to 200g is sufficient.
Should lentils be soaked before cooking?
No, unlike chickpeas or dried beans, lentils do not need to be soaked beforehand. A simple rinse in cold water is sufficient before adding them to the cooking water.
How much water should I use to cook the lentils?
Use approximately 3 parts water to 1 part dry lentils, or 3 glasses of water to 1 glass of lentils. The excess will drain easily at the end of cooking.
Why do cooked lentils weigh more than dry lentils?
By absorbing the cooking water, dry lentils swell and their weight increases by 2.5 to 3 times. This is why a recipe giving a weight in cooked lentils requires much less dry lentils to start with.
Can cooked lentils be frozen in portions?
Yes, cooked lentils freeze well for 2 to 3 months, ideally in individual portions already weighed according to the table's guidelines, to avoid defrosting more than necessary.
In summary
The right dosage of lentils can be summed up in a handful of simple guidelines: 70 to 80 g dry per person when they are the main dish, 40 to 50 g when they accompany another food.
These figures are sufficient for most meals, whether it's a weeknight dinner or a meal shared with others. The simulator above allows you to quickly adjust them according to the number of guests and the intended use.
It remains to adapt slightly according to the actual appetites around the table, and to keep in mind the difference between dry weight and cooked weight so as not to make a mistake when following a recipe.
