Split Red Lentils with Ginger

Make split red lentils in one skillet with garlic, ginger, soy sauce, and garlic chili sauce. This red split lentils recipe is savory, tender, and easy to try.

Split red lentils simmer in a skillet with garlic, onion, ginger, dried shiitake mushrooms, soy sauce, and garlic chili sauce until they’re soft, tender, and savory. Below, you’ll find the ingredients, the steps, and what to do with leftovers.

If you’re learning how to cook red lentils, this skillet method for split red lentils is a friendly place to start. It needs frequent stirring, so stay near the stove. And save a little soy sauce for the end, because you taste and adjust before serving.

Why You’ll Love These Split Red Lentils

• Dried shiitake mushrooms add an earthy depth that plain lentils don’t have.
• Garlic chili sauce brings a bit of heat, and you decide the final saltiness by tasting and adding soy sauce.
• Tamari works in place of soy sauce if you need a gluten-free version.
• Everything cooks in one high-walled skillet, so cleanup stays simple.

What Ingredients Do You Need for Split Red Lentils?

Ingredient Group	Ingredient	Exact Amount	Purpose or Note
Lentils	Split red lentils	1 cup	The base of the dish. Rinse well before cooking.
Aromatics	Red onion	½, diced	Sautéed with the garlic and ginger.
Aromatics	Garlic	4 cloves	Minced and sautéed until fragrant.
Aromatics	Fresh ginger	1 tbsp, grated	Sautéed with the garlic and onion.
Savory flavor	Dried shiitake mushrooms	3, roughly chopped	Added with the remaining ingredients.
Savory flavor	Soy sauce (or tamari, for gluten-free)	1-2 tbsp	Add more at the end if you want it.
Savory flavor	Garlic chili sauce	1 tbsp	Adds heat and garlic flavor.
Savory flavor	Freshly ground black pepper	½ tsp	Added with the remaining ingredients.
Cooking	Olive oil	1 tbsp	For sautéing and coating the lentils.
Cooking	Water	2 ½ cups	Poured over the lentils to simmer.

The dried shiitake mushrooms, ginger, and garlic carry most of the flavor here. The soy sauce and garlic chili sauce season the dry split red lentils as they absorb the water.

If you need a gluten-free dish, the recipe allows tamari in place of the soy sauce.

How to Make Split Red Lentils Step by Step

1. Rinse your lentils well.
2. Prepare all your vegetables. Dice your onion, mince the garlic, grate the ginger, and roughly chop the three dried shiitake mushrooms.
3. Heat the oil in a high-walled skillet, then add the garlic, onion, and ginger. Sauté until fragrant.
4. After a couple minutes, add the lentils, tossing them well so they are entirely coated with the oil.
   

   Pro Tip: Keep tossing until every lentil looks coated in oil before you add anything else.

5. Add the remaining ingredients, and top with 2 ½ cups of water.
6. Bring to a light simmer, and cook uncovered, stirring frequently, until the lentils have absorbed all of the liquid and are soft and tender.
   

   Pro Tip: Frequent stirring while the lentils simmer uncovered is part of the method, so don’t walk away from the pan.

7. Taste, add additional soy sauce if desired, and serve warm.

Tips, Variations, and Troubleshooting for Split Red Lentils

Pro Tips for Success

• Prep everything before you turn on the heat. Once the oil is hot, the garlic, onion, and ginger go in right away, so you want them ready.
• Use a high-walled skillet as written. The tall sides give you room to stir often while the lentils simmer in the water.
• Start with the amount of soy sauce you’re comfortable with, anywhere from 1 to 2 tablespoons. You can always add more after tasting.
• Keep the heat at a light simmer. That’s the pace the recipe calls for while the lentils absorb the liquid.

Variations

Gluten-free version (optional): Use tamari instead of soy sauce, in the same 1 to 2 tablespoon range. The method doesn’t change.

Troubleshooting Common Problems

Problem: The finished lentils taste a little flat.

Solution: Taste them at the end and stir in additional soy sauce if you’d like more seasoning. The recipe is built for that last adjustment.

Problem: The lentils still look wet and aren’t tender yet.

Solution: Keep simmering uncovered and stirring frequently. The lentils are done when they’ve absorbed all of the liquid and are soft and tender.

How to Store and Reheat Split Red Lentils

Storage Method	Duration	Best Practice
Refrigerator	3 to 4 days (safety limit)	Refrigerate cooked leftovers as soon as possible.
Freezer	Best quality within 2 to 6 months	Freeze cooked leftovers as soon as possible. This is general USDA guidance for cooked leftovers.

The timings above come from USDA leftovers guidance. The refrigerator number is a safety limit, while the freezer range describes quality.

To reheat cooked lentils, cover them and heat until they reach 165°F, measured with a food thermometer.

FAQs About Split Red Lentils

Give These Lentils a Try

Make a skillet of these split red lentils and tell us how they turned out in the comments. An honest rating helps other home cooks decide whether to try them too.

If you liked the recipe, save it to your Pinterest board or share it with a friend. And if you’re in the mood for more savory dishes, take a look at this Korean cabbage recipe or this smothered cabbage recipe.

Save this split red lentils recipe for a cozy skillet dinner with garlic, ginger, dried shiitake mushrooms, and a splash of soy sauce. Simmer until tender, then taste and adjust before serving.