A pot of lentils can turn grainy if it boils hard, or lose its character if it is cooked into mush. For a reliable weeknight version, start with green lentils, keep the water at a gentle simmer, and taste as they soften. The result works warm with bread or as the base of a simple salad.
Build flavor from the start
Rinse 250 g of green lentils and check for any small stones. Put them in a saucepan with 1 diced onion, 1 diced carrot, 1 bay leaf, and 1.2 liters of water. Bring the pan just to a boil, then lower the heat until small bubbles rise steadily.
Watch the texture, not the clock
Begin tasting after about 20 minutes; many green lentils take around 20 to 30 minutes, but age and variety affect the timing. They are ready when tender through the center but still holding their shape. Add salt near the end, then drain any excess water.
Finish while they are warm
For a quick dressing, stir together 1 tablespoon of Dijon mustard, 2 tablespoons of wine vinegar, and 3 tablespoons of olive oil, then season to taste. Toss it with the warm lentils so they absorb some of the sharpness, and fold in chopped parsley if you have it. Keep the simmer gentle and use the texture as your cue; that is the small habit that makes lentils easy to cook again.