Recently I had my best/only brown lentil success EVER with ideal texture. I cooked brown lentils in the rice cooker and added one teaspoon chicken powder, a couple shakes of dried parsley, 1/2 tsp garlic powder, a quarter cup of chopped carrots, a shake of powdered ginger, shake of cinnamon and splash of apple cider vinegar, then 1/4 cup of green peas added the last 10 minutes for color.
The ratio I use for cooking lentils is the same as for rice: 1 cup lentils to 2 cups water. I set it to cook which it does for like 20 minutes and I left the lid on for another 20 minutes afterwards. It’s the absolute perfect al dente texture.
Ok some rices I do 1 cup rice to 1.5 cups water.
NOTES TO ME: If I cook the rice and lentils together, it’s a different proportion. The one time I cooked them together in the rice cooker it was mushy. Don’t do that again.
IF I USE RED OR YELLOW LENTILS they are split and so their cooking time is much less, they get mushy fast. I mostly use the brown.
IF I WANT TO COOK BARLEY WITH LENTILS, USE 1 CUP LENTILS, a half cup pearl barley to 3 cups of water or broth. After the cooker switches to keep warm, leave the lid closed for an extra 20 minutes to allow the barley to soften. Barley boosts fiber, nutrition, and texture while keeping the dish filling.