Rinse lentils under cool water and remove any foreign objects, as needed. Drain.
Add lentils, water, and salt if using, to the inner pot of the rice cooker.
Set the rice cooker to the '"saute" then simmer mode' or 'grain' mode and click start. Allow the rice cooker to run through the full cook cycle.
Once ready, serve warm or cold or refrigerate for up to 5 days or freeze for later.
Instant Pot Instructions
Rinse lentils under cool water and remove any foreign objects, as needed. Drain.
Add lentils, water, and salt if using, to the Instant Pot.
Set the valve to the “sealing” position. Pressure cook on high pressure for 9 minutes. When the timer beeps, carefully switch the valve to the “venting” position and manually release the pressure.
Strain the lentils to drain out the remaining water, as needed.
Once ready, serve warm or cold or refrigerate for up to 5 days or freeze for later.
Notes
If batch cooking increase the ratio to fit the max capacity of your pot or desired amount. 1 cup of dried lentils = 2 1/2 cups of cooked lentils.
Note about type of lentils: This will work with any type of lentils however it works best with green lentils, brown lentils or black lentils. Red lentils, yellow lentils, and split lentils are faster cooking and will be very, very soft with these cook times.
Freezing instructions: Allow the lentils to cool completely, then transfer to a freezer safe container such as 16 oz mason jars or Souper cubes. If you freeze when warm, the heat from the lentils will build condensation inside whatever vessel you use and add a layer of frost bite and excess water to your grains. This will negatively impact both the flavor and texture of the lentils. I like to freeze lentils in smaller servings as opposed to larger servings. This allows me to defrost the exact amount I need and reduces food waste.
Thawing instructions: When ready to use, transfer the amount of lentils you need to the refrigerator and thaw overnight. Alternatively, microwave until warmed through.