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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.

Versatility

  • 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.

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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