Brown Lentils
High protein and quick-cooking for weeknight curries and grain bowls, your reliable dinner starter.
What it is
Brown lentils are small, disc-shaped legumes that come from the lentil plant. They're one of the most common lentil varieties and have been a dietary staple in many cultures for thousands of years.
How to cook
Rinse lentils and simmer in 3 cups water per 1 cup lentils for 20-25 minutes until tender but still firm. No soaking required. Add salt only in the last 10 minutes to prevent tough skins.
Flavor and texture
Brown lentils have a mild, earthy flavor with a slightly peppery note. They maintain a firm, meaty texture when cooked properly and don't fall apart easily.
Best uses
Excellent in soups, stews, curries, and grain bowls. Great for making lentil salads, vegetarian bolognese, or as a protein-rich addition to rice dishes.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 6-12 monthsfrom purchase date |
| Sealed (pantry) | 2-3 yearsin airtight container |
| Refrigerated | 3-4 yearsin airtight container |
| Frozen | 5-10 yearsin airtight container |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Can be frozen to eliminate potential weevil eggs, but thaw completely before cooking to ensure even hydration.
Cooking tip
Don't overcook them if you want lentils that hold their shape - start checking for doneness at 20 minutes and taste frequently.
Interesting note
Brown lentils are actually the most nutritionally dense of all lentil varieties, containing the highest levels of folate and fiber per serving.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), brown lentils need 28–30 minutes instead of 23. They soften to a tender, slightly creamy texture; for salads, pull them at 27 minutes so they keep a firmer bite.