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Note: The cooking time and water needed to cook your lentils may vary
from one variety of lentils to another. You can refer to the following
cooking board to guide you or refer to the instructions provided in your
pack of lentils.
If you wish to add salt, it is recommended that you add it once the lentils
are cooked or when the multicooker bips a 1st time in automatic mode
before the timer turns on, at 3/4 of the cooking process.
Cooking TIPS:
• Wash your lentils thoroughly with cold water and remove any debris
before cooking.
• Do not add salt to the cooking water as it may harden the outer part
of the lentil.
• To have tastier result, you can still add some herbs, cloves or bouquet
garni before closing the lid.
• Very soft-cooked lentils can be used for soups, casseroles, curries,
vegetable mash while less-soft-cooked ones can perfect for salad.
Important: Please make sure to have your lentils well-cooked.
Under-cooked lentils can be difficult to digest and provoke gastric
distress.
Qty of
Qty of
cold
lentils
water
1 CUP
2 CUPS
Green
Lentils
(Du Puy)
2 CUPS
3 CUPS
1 CUP
2.5 CUPS
Blond
Lentils
2 CUPS
3.5 CUPS
1 CUP
2 CUPS
Black
Lentils
(Beluga)
2 CUPS
3 CUPS
1.5 - 2
1 CUP
CUPS
Red Lentils
2 CUPS
3 CUPS
Nb de
Lentils
portions
menu
recommendations
14h
2 - 3
(Automatic mode)
portions
14a
• 1st bip: firm result
Automatic
14b
• After switching to
or manual
4 - 5
keep warm: tender
14c
portions
result
14j
2 - 3
portions Automatic
or manual
4 - 5
14k
(Automatic mode)
portions
Let it cook until
2 - 3
switching to keep
portions Automatic
warm.
or manual
4 - 5
portions
2 - 3
portions
Manual –
Firm / not burst
8-9 mins
4 - 5
portions
Result/
Technical advice
At the end of the
cooking cycle,
you can select
the timer
to extend the
cooking time
of the lentils
to have them
more burst or
to continue a
recipe.
14l
14n
14m
Increase the
cooking time if
you wish to have
a result that is
more mashed or
more cooked.
Cooking advice
14i
Cold: in a salad
14d
Hot: in a stew, side dish to
14e
be served with a portion of
14f
meat or fish.
14o
Cold: in a salad
Hot: in a stew, side dish to
be served with a portion of
14g
meat or fish.
Cold: in a salad, verrines
Hot: in a stew, side dish to
be served with a portion of
meat or fish.
• Whole lentils: in a salad
• Semi burst/ burst lentils:
Indian dhal, curry,
lentil mash, lentil balls
or croquettes, dips like
humus.
• Adjust the quantity of
water depending on the
texture needed.
EN
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