Your complete guide to lentils - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Storage times and freshness tips for lentils in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Presence of pantry pests (weevils, moths, larvae, webbing), mold (if moisture is introduced), musty or sour odor, excessive clumping due to moisture absorption, extreme discoloration.
Visually inspect for insects, webbing, or mold. Smell for any musty, sour, or unpleasant odors. Touch to check for excessive dampness or hard clumps.
Transfer opened lentils to an airtight container (glass jar, heavy-duty plastic container) immediately after opening. This protects them from moisture, pests, and keeps them fresh longer. Store in a cool, dry, dark place.
Slimy or sticky texture, sour or off-putting odor, visible mold (fuzzy white, green, or black spots), unusual discoloration.
Smell test: A sour, putrid, or generally unpleasant smell indicates spoilage. Visual inspection: Look for mold growth or any unusual colors. Touch test: If they feel slimy or sticky, discard them.
Cool cooked lentils quickly (within 2 hours) before refrigerating to prevent bacterial growth. Store in a shallow, airtight container. Reheat thoroughly to 165°F (74°C).
Significant freezer burn (dry, discolored patches) which affects texture and flavor, but not safety. If thawed and shows signs of mold or a sour smell, discard.
Visually inspect for excessive freezer burn. After thawing, perform smell and visual checks as you would for refrigerated cooked lentils.
Allow cooked lentils to cool completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags, leaving a little headspace if using containers. Label with the date. Thaw in the refrigerator overnight or use a microwave.