Lentils, chickpeas and dried beans cooking times
How long to cook lentils: 15–20 min boiled, 35–40 min in a pressure cooker and 8–10 hours in a slow cooker. Every way to cook it is below, with the temperature and how to tell it’s done.
How long to cook lentils
Times are for 75 g dry per person.
| Method | Time | Heat | How |
|---|---|---|---|
| Boil Red lentils | 15–20 min | simmering | Red lentils, until they collapse (for dal and soup). |
| Boil Green or Puy lentils | 20–25 min | simmering | Green, brown or Puy lentils, until tender but holding their shape. |
| Boil Soaked beans | 1–1½ hours | simmering, after soaking | Chickpeas and most beans; kidney beans boil hard for 10 minutes first. |
| Pressure cooker Soaked beans | 35–40 min | on high pressure | Soaked chickpeas; soaked kidney beans take 25–30 minutes; natural release. |
| Slow cooker Soaked beans | 8–10 hours | on low | Soaked beans, after boiling hard for 10 minutes. |
Before you start
Rinse lentils; no soaking needed. Soak dried beans and chickpeas overnight in plenty of cold water, then drain.
How to tell it’s done
Tender all the way through: squash one against the roof of your mouth.
Food safety: Dried red kidney beans must boil hard for at least 10 minutes before simmering, to destroy a natural toxin. Slow cookers alone don’t get hot enough.
Questions
How long to boil lentils?
Red lentils: 15–20 min simmering. Red lentils, until they collapse (for dal and soup). Green or Puy lentils: 20–25 min simmering. Green, brown or Puy lentils, until tender but holding their shape. Soaked beans: 1–1½ hours simmering, after soaking. Chickpeas and most beans; kidney beans boil hard for 10 minutes first.
How long to cook lentils in a pressure cooker?
Soaked beans: 35–40 min on high pressure. Soaked chickpeas; soaked kidney beans take 25–30 minutes; natural release.
How long to cook lentils in a slow cooker?
Soaked beans: 8–10 hours on low. Soaked beans, after boiling hard for 10 minutes.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.