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Also known as: brown whole lentil, brown lentils, masoor, akkha masoor, whole masoor dal, sabut masoor, spanish brown lentils, continental lentils, whole brown lentils
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender zucchini shells baked with a savory filling of brown lentils, carrots, and celery. Seasoned with aromatic garlic and thyme, this is a hearty and wholesome vegetarian main course perfect for a light dinner.
A warm and comforting slow-cooked stew with brown lentils, carrots, celery, and onions. Seasoned with bay leaf and thyme, it's a deeply satisfying one-pot meal that's both healthy and flavorful.
A hearty and flavorful Maharashtrian curry made with whole brown lentils. This wholesome dish has a rich, earthy flavor from Goda masala and coconut, perfect with hot chapatis or steamed rice.
No, brown lentils do not require soaking, though soaking for 30-60 minutes can reduce cooking time and improve digestibility.
When stored in an airtight container in a cool, dry place, they can last for 1-2 years, though they may take longer to cook as they age.
Green lentils or French Puy lentils are the best substitutes as they hold their shape similarly during cooking.
Check for signs of moisture, mold, an off-smell, or small holes which may indicate insect infestation.
Yes, cooked and drained brown lentils freeze very well. Store them in freezer-safe bags for up to 3 months.
Naturally, yes. However, they are often processed in facilities that handle wheat, so look for certified gluten-free labels if you have Celiac disease.
Simmer them gently rather than boiling vigorously, and check for doneness at the 20-minute mark. Stop cooking as soon as they are tender.
They are commonly used in Indian Masoor Dal, hearty vegetable soups, stews, and as a meat substitute in vegan Bolognese or tacos.
Look for lentils that are uniform in size and color, with smooth skins and no visible chips or dust in the packaging.
brown lentils is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 24.6 grams of protein, it's a nutritious addition to many dishes.
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Like all legumes, they contain complex sugars. Rinsing well and cooking with ginger, cumin, or asafoetida (hing) can help reduce bloating.