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Brown Lentils

Brown lentils, with their familiar khaki-brown to dark coloring, are the most common and accessible lentil variety. They're a kitchen workhorse, loved for their mild, earthy flavor, and their ability to soften while still retaining some shape after cooking. Let's dive into why brown lentils deserve a spot in your pantry rotation.

Why Brown Lentils are a Winner

  • Flavor: Brown lentils have a subtle, satisfying flavor that won’t dominate your dish. They readily absorb spices and seasonings, making them highly adaptable.
  • Texture: While they soften when cooked, brown lentils don’t turn completely mushy. This makes them fantastic for dishes where you want texture without hard little bites.
Food & Ingredients

Types of Lentils

April 30, 2025

Welcome, culinary adventurers, to a journey into the heart of one of the world’s oldest and most versatile ingredients! We’re talking about lentils – those small, lens-shaped legumes that have nourished civilizations for millennia. Often residing quietly in our pantries, the diverse types of lentils available offer a surprising spectrum of colours, textures, and cooking properties. From hearty stews to delicate salads, understanding the nuances between different types of lentils is key to unlocking their full culinary potential. Join us as we delve into the fascinating world of these nutritional powerhouses, celebrating the variety and adaptability that make exploring types of lentils an essential part of any kitchen exploration. They are more than just a simple pulse; they are a global staple brimming with history and flavour, waiting to be rediscovered.

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Versatility of Brown Lentils

  • Warm salads: Their shape provides a pleasing contrast against greens and vegetables.
  • Soups and Stews: Adds heartiness, thickens the liquid, and soaks up flavor.
  • Veggie burgers and loafs: Holds its shape when combined, contributing texture and protein.

Cooking Brown Lentils

Brown lentils are incredibly easy to prepare:

  • Soak: To ensure that lentils are not hard after cooking, make sure to soak them for at least 4 hours, but preferably 8 hours or overnight. Some types of lentils may not require soaking, but most of them benefit from it. For soaking, always use about 3 – 4 cups of water for each cup of dry lentils.
  • Cook: Generally, use a ratio of about 1 cup dry lentils to about 3 cups of liquid (you can use water from soaking). Bring to a boil, then reduce to a simmer and cook for 20-30 minutes, or until tender.
  • Flavor: Optionally, you can quickly sauté onions, garlic, or your favorite aromatics and add them to the lentils while they’re cooking.

Tip

A bay leaf cooked with your lentils adds a subtle depth of flavor.

Brown lentils are an affordable way to add plant-based protein and fiber to your everyday meals. Their mild flavor and adaptability make them a favorite for both seasoned cooks and those just starting to explore the world of lentils.

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