How much does 1 cup raw lentils make cooked? A comprehensive guide

November 24, 2025 •

3 min read

One cup of raw lentils expands significantly when cooked, typically yielding between 2 and 3 cups of tender legumes. The exact amount for how much does 1 cup raw lentils make cooked depends on the lentil variety and how long it is simmered.

Quick Summary

This guide outlines the precise cooked yield for various lentil types, from brown to red. It details the factors affecting volume increase and provides essential tips for achieving your desired texture and consistency.

Key Points

General Yield: 1 cup of raw lentils typically yields 2 to 2.5 cups cooked for common varieties like brown and green.
Lentil Variety: The final volume and texture depend heavily on the type of lentil used, with red lentils breaking down more readily than others.
Cooking Technique: Controlling cook time and liquid amount is crucial for achieving your desired lentil consistency, whether firm or pureed.
Nutritional Density: Cooking increases the volume due to water absorption but does not change the total nutritional content of the original raw portion.
Pre-cooking Prep: Always rinse lentils and sort for debris before cooking to ensure a clean and consistent product.
Salting Timing: Add salt after cooking to avoid tough, firm lentils and ensure the best texture.

The Standard Yield: Brown and Green Lentils

For most common varieties, such as brown and green lentils, the volume expansion is fairly consistent. A single cup of raw, dried brown or green lentils will swell up to approximately 2.5 cups when properly cooked. This is because the lentils absorb water as they cook, rehydrating and softening their texture. They hold their shape well, which makes them ideal for salads, hearty soups, and sides where you want distinct, firm legumes.

Factors Influencing Lentil Volume

Several elements can alter the final volume of your cooked lentils:

Lentil Variety: Different types of lentils have different characteristics. For example, red lentils break down more readily than green or brown ones, affecting the final product's volume and texture.
Cooking Time: A longer cooking time will result in softer lentils that absorb more liquid, potentially yielding a slightly larger volume, especially for split varieties.
Liquid-to-Lentil Ratio: While lentils don't absorb all the cooking liquid like rice, the amount used can influence the final moisture content and perceived volume.
Age of Lentils: Older, drier lentils may take longer to cook and absorb more liquid, affecting the final volume and texture.

Comparison of Raw to Cooked Lentil Volume by Type

To help you plan your cooking more accurately, here is a breakdown of the typical yield for different lentil varieties. This table provides a useful reference for predicting your final volume.


Lentil Type	Raw (1 cup)	Cooked (Approx. Yield)	Texture after Cooking
Brown	1 cup	2.5 cups	Holds shape, earthy flavor
Green	1 cup	2.5 cups	Holds shape, nutty flavor
Red (Split)	1 cup	2-3 cups	Breaks down, mushy/pureed
French Puy	1 cup	2-2.5 cups	Holds shape exceptionally well, firm
Black (Beluga)	1 cup	2.5-3 cups	Holds shape, caviar-like appearance

The Puree Effect: Cooking with Red Lentils

Red lentils are a notable exception to the 'hold their shape' rule. Because they are often split and have a thinner seed coat, they cook much faster and tend to break down into a smooth, thick consistency. This makes them perfect for creating creamy soups, curries, and dals. When cooking red lentils, 1 cup of raw lentils can produce up to 3 cups of a softer, mushier product, depending on the amount of liquid used. For a denser puree, use less liquid, while for a looser, soup-like consistency, more liquid is required.

How to Cook Lentils Perfectly

Achieving the right texture is key to a successful lentil dish. Follow these simple steps for perfectly cooked lentils every time:

Rinse and Sort: Place raw lentils in a fine-mesh sieve and rinse thoroughly under cool running water. Pick through and discard any small stones or debris.
Use the Right Ratio: For firm lentils (brown, green, French, black), use a ratio of 1 part lentils to 3 parts water or broth. For red lentils that will break down, a ratio of 1 to 2.5 cups of liquid is a good starting point.
Combine Ingredients: Add the rinsed lentils and cooking liquid to a saucepan. Add aromatics like garlic, bay leaves, or onions for extra flavor during the simmer.
Boil and Simmer: Bring the liquid to a boil, then reduce the heat to a low simmer. Cover the pot and cook until tender. Cooking times vary by variety (e.g., red: 15-20 min, green/brown: 20-30 min, black/French: 25-30 min).
Seasoning: Add salt after cooking. Salting the water before cooking can cause the lentils to become tough.
Drain: Drain any excess liquid after cooking to prevent mushiness, unless you are making a soup or puree.

Conclusion: The Final Word on Lentil Yield

While a definitive, single number is not possible due to the many factors involved, you can confidently expect 1 cup of raw lentils to yield between 2 and 3 cups when cooked. For most standard recipes using brown or green lentils, budgeting for a 1-to-2.5 ratio is a reliable approach. For dishes where you want a creamy texture, like Indian dal, a slightly higher yield is expected from red lentils. By understanding the properties of different lentil varieties and mastering the cooking process, you can consistently achieve the perfect texture and volume for any dish.

Learn more about lentil nutrition and how to cook different varieties by visiting a resource like Healthline.

Frequently Asked Questions

While it's possible for some varieties, especially if cooked to a very soft consistency, a more common yield is between 2 and 2.5 cups of cooked lentils from 1 cup of raw lentils. Red lentils in particular can expand to a higher volume as they break down into a puree.

For whole lentils like brown or green, a ratio of 1 part lentils to 3 parts water or broth is recommended for stovetop cooking. For red lentils, a 1-to-2 or 1-to-3 ratio can be used depending on whether you want a firmer texture or a puree.

No, unlike many other dried beans, lentils do not require pre-soaking. A simple rinse to remove any dust or debris is sufficient before cooking.

Cooking does not fundamentally change the nutritional content of the lentils, but it does make them easier to digest by breaking down lectins. The calories and macronutrients from the original dry portion are simply distributed across a larger volume due to water absorption.

French Puy lentils and black Beluga lentils are known for holding their shape exceptionally well, even after cooking. Brown and green lentils also maintain a firm texture but are slightly softer.

To prevent mushy lentils, avoid overcooking them and do not add salt until after they are cooked. Use the appropriate cook time for the variety you are using and drain any excess liquid immediately after they reach your desired tenderness.

Green lentils typically yield about 2.5 cups of whole, firm lentils from 1 cup dry. In contrast, red lentils cook faster and break down into a puree, and 1 cup dry can produce up to 3 cups of this softer consistency.