Brown Lentil

LegumeEarthyNuttyMildStarchySavory

Nutrition (per 100 g)

Calories: 353
Protein (g): 25.8
Fat (g): 1.1
Carbs (g): 60.1
Fiber (g): 30.5
Sodium (mg): 6

Dry lentils are dense in complex carbohydrates and plant protein with minimal fat. Sodium is naturally low unless salted during cooking.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Brown lentil is a small, lens-shaped pulse with tan to chestnut skins. It cooks in about 20–30 minutes, holds its shape when tender, and tastes mildly earthy with a faint nuttiness. Common in soups, stews, and salads, it turns brothy liquids velvety as starch releases and is typically sold dried, with canned options also found.

First domesticated in the Fertile Crescent, lentils spread through the Mediterranean, Middle East, and South Asia. Brown varieties are now widely cultivated in Canada, India, Turkey, and the United States, then cleaned and graded before packaging.