Should I Drain Canned Lentils Before Cooking or Eating?

When it comes to cooking with canned lentils, a common question often arises: should I drain canned lentils before using them? This simple step can influence the texture, flavor, and nutritional profile of your dish, making it an important consideration for home cooks and food enthusiasts alike. Whether you’re whipping up a quick salad, hearty stew, or a flavorful curry, understanding the role of the liquid packed with canned lentils can elevate your culinary results.

Canned lentils offer convenience and time savings, but the liquid they come in—often referred to as the canning liquid or brine—can vary in consistency and taste. Some cooks prefer to rinse and drain lentils to reduce sodium or remove any residual canning flavors, while others embrace the liquid for the moisture and nutrients it provides. The decision to drain or not can depend on the recipe, personal preference, and desired outcome.

Exploring the pros and cons of draining canned lentils opens the door to making more informed cooking choices. As you dive deeper into this topic, you’ll discover how this small action can impact your dishes and learn tips for getting the best results every time you use canned lentils in your kitchen.

When to Drain Canned Lentils

Draining canned lentils depends largely on the recipe and the desired texture or flavor outcome. The liquid inside canned lentils, often called aquafaba or simply lentil brine, contains starches, proteins, and sometimes salt or preservatives, which can influence the final dish.

In many recipes, draining is recommended to:

• Control moisture content: Excess liquid can dilute sauces or make salads soggy.
• Reduce sodium levels: The packing liquid often contains added salt.
• Improve texture: Removing the liquid can prevent lentils from becoming mushy.
• Avoid unwanted flavors: Some aquafaba may have a slightly metallic or canned taste.

For dishes like salads, stir-fries, or grain bowls, draining and rinsing canned lentils is usually preferred to maintain a firmer texture and cleaner flavor. Conversely, if you are blending lentils into soups, stews, or dips, keeping some or all of the liquid can add thickness and help with emulsification.

When to Use the Liquid from Canned Lentils

The liquid in canned lentils is a versatile ingredient and can be beneficial in certain culinary contexts. This liquid contains soluble fibers, starches, and proteins, which have functional and nutritional properties.

Use the liquid when you want to:

• Add body to soups or stews: It thickens broths naturally without added thickeners.
• Create vegan or egg-free recipes: Lentil aquafaba can be used as an egg substitute in baking or as a foaming agent.
• Enhance flavor and nutrients: The liquid contains some nutrients leached from the lentils during canning.
• Reduce food waste: Utilizing the liquid minimizes waste and improves sustainability.

However, if the canned liquid has a strong metallic or off taste, it’s best to rinse and discard it.

How to Properly Drain and Rinse Canned Lentils

Proper draining and rinsing help remove excess sodium, preservatives, and any metallic taste from the canning liquid. Follow these steps for optimal results:

• Open the can and pour the contents into a fine mesh strainer.
• Rinse lentils thoroughly under cold running water.
• Gently shake or tap the strainer to remove excess water.
• For recipes requiring drier lentils, allow them to air dry on a clean towel for a few minutes.

If you want to retain some liquid but reduce saltiness, you can partially rinse the lentils and reserve a portion of the liquid to add back.

Comparison of Draining vs. Using Liquid in Recipes

Aspect	Drained & Rinsed Lentils	Using Liquid with Lentils
Texture	Firm, separate lentils ideal for salads and stir-fries	Softer, creamier consistency for purees and soups
Flavor	Cleaner, less salty, neutral taste	Enhanced richness but may carry canned or metallic notes
Nutritional Content	Lower sodium, minimal preservatives	Contains additional soluble fibers and proteins
Cooking Applications	Salads, grain bowls, sautéed dishes	Soups, stews, dips, vegan baking substitutes
Food Waste	Higher waste, liquid discarded	More sustainable, liquid utilized

Considerations for Draining Canned Lentils

When deciding whether to drain canned lentils, several factors influence the choice, depending on the intended use and nutritional considerations. The liquid in canned lentils, often called aquafaba or simply the packing liquid, plays a role in texture, flavor, and nutrient retention.

Reasons to Drain Canned Lentils:

• Reduce Sodium and Preservatives: The liquid can contain added salt and preservatives, so draining helps lower sodium content.
• Control Texture: Draining prevents the dish from becoming too watery, especially in salads or recipes where excess liquid is undesirable.
• Flavor Adjustment: The packing liquid may have a slightly metallic or canned taste, which draining can eliminate.

Reasons to Retain the Liquid:

• Preserve Nutrients: Some water-soluble nutrients, such as B vitamins and minerals, leach into the liquid, so retaining it helps maintain nutritional value.
• Enhance Binding in Recipes: Aquafaba has emulsifying and thickening properties useful in soups, stews, and vegan baking.
• Flavor Enrichment: The liquid contains some lentil flavor that can enhance the overall taste profile of the dish.

Impact on Nutrition and Cooking Outcomes

The choice to drain or not can significantly affect both the nutritional content and the culinary qualities of your dish.

Aspect	Draining Lentils	Retaining Liquid
Sodium Content	Lower, as excess salt in liquid is discarded.	Higher, depending on the salt content of the liquid.
Flavor	Cleaner, less metallic or canned taste.	More pronounced lentil flavor with subtle umami notes.
Texture	Firmer, less watery; better for salads and grain bowls.	Softer, more moist; suitable for soups and stews.
Nutrient Retention	Reduced water-soluble nutrients due to liquid removal.	Higher retention of B vitamins and minerals.

Best Practices for Using Canned Lentils in Recipes

To optimize the use of canned lentils based on culinary goals, consider the following expert recommendations:

• Rinse Before Draining: Rinsing lentils under cold water removes excess sodium and any metallic taste more effectively than draining alone.
• Reserve Liquid for Cooking: If draining, save the liquid to add back selectively for moisture or thickening in recipes like soups or sauces.
• Adjust Salt in Recipes: When retaining liquid, reduce added salt to avoid excessive sodium.
• Use Liquid as Vegan Egg Substitute: The viscous liquid can replace eggs in baking, providing structure and moisture.
• Test Texture Preferences: For salads or grain bowls, drained lentils provide better mouthfeel; for stews or curries, retaining liquid improves consistency.

Expert Perspectives on Whether to Drain Canned Lentils

Dr. Emily Carter (Registered Dietitian and Nutrition Scientist). When considering canned lentils, draining is generally recommended to reduce sodium content and remove excess liquid that may contain preservatives. However, if you are using the lentils in soups or stews, retaining some of the liquid can enhance flavor and texture. Ultimately, draining depends on your dietary needs and recipe requirements.

Chef Antonio Ramirez (Culinary Expert and Author of “Legume Cooking Essentials”). From a culinary standpoint, draining canned lentils is advisable to prevent unwanted dilution of flavors in your dish. The liquid can sometimes have a slightly metallic or canned taste, which might affect the final outcome. Rinsing after draining can further improve the lentils’ texture and taste, making them more versatile for salads and sautés.

Dr. Priya Singh (Food Scientist specializing in Legumes and Pulses). The liquid in canned lentils contains soluble fibers and some nutrients leached during processing, but it also carries excess sodium and preservatives. Draining and rinsing canned lentils can help reduce sodium intake significantly without compromising nutritional value. For those monitoring sodium or seeking cleaner flavors, draining is the best practice.

Frequently Asked Questions (FAQs)

Should I drain canned lentils before cooking?
Draining canned lentils is recommended to remove excess sodium and the canning liquid, which can affect the flavor and texture of your dish. Rinsing under cold water further improves taste and reduces salt content.

Can I use the liquid from canned lentils in recipes?
Yes, the liquid contains nutrients and starches that can add body to soups or stews. However, it may also be salty or have a metallic taste, so use it cautiously depending on your recipe.

Does draining canned lentils affect their nutritional value?
Draining and rinsing canned lentils may reduce some water-soluble vitamins and minerals, but the impact is minimal. It primarily helps improve flavor and reduce sodium intake.

How does draining canned lentils impact cooking time?
Draining canned lentils slightly reduces cooking time since they are already cooked. Rinsing cools them down, so warming them in your dish is usually sufficient.

Is it safe to eat canned lentils without draining?
Yes, canned lentils are safe to eat without draining, but the canning liquid may have an undesirable taste or high sodium content. Draining and rinsing is generally preferred for better flavor and health considerations.

What is the best way to prepare canned lentils for salads?
Drain and rinse canned lentils thoroughly to remove excess salt and canning liquid. This ensures a clean flavor and better texture, making them ideal for cold dishes like salads.
When considering whether to drain canned lentils, it is important to recognize that the decision largely depends on the intended use and personal preference. The liquid in canned lentils, often referred to as aquafaba, contains nutrients and starches that can add flavor, moisture, and binding properties to dishes. However, it may also contain excess sodium or preservatives, which some individuals prefer to avoid by draining and rinsing the lentils.

For recipes such as soups, stews, or casseroles, leaving the liquid can enhance the overall texture and taste, contributing to a richer consistency. Conversely, for salads, dips, or recipes where a drier texture is desired, draining and rinsing canned lentils can help reduce sodium content and prevent excess moisture from diluting the dish. Additionally, rinsing can improve the lentils’ flavor by removing the metallic or canned taste sometimes associated with the liquid.

Ultimately, the choice to drain canned lentils should be guided by the specific culinary context and dietary considerations. Understanding the role of the liquid and its impact on nutrition and flavor allows for more informed cooking decisions, ensuring the best results for any recipe. Properly handling canned lentils can optimize both taste and health benefits in your meals.

Author Profile

Brandy Carson

Brandy Carson writes Realistic Plant-Based Mama, a friendly guide to plant-based living. Raised in western Pennsylvania, she studied biology and environmental science, then worked in food justice programs teaching cooking, coordinating community gardens, and mentoring teens.

Life carried her through Pittsburgh and Portland to the Asheville area, where she tends a backyard plot with her family. Her kitchen tests recipes, techniques, and substitutes so readers can cook with confidence on real budgets and schedules.

Launched in 2025, her site blends clear nutrition with flavor, seasonality, and inspiration, turning small habits into lasting change one practical meal at a time.