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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked brown lentils are highly nutritious. They are an excellent source of plant-based protein and dietary fiber, which supports heart health and digestion. Additionally, they are rich in essential minerals like iron, folate, and manganese.
A 100g serving of cooked brown lentils provides approximately 9.02 grams of protein. This makes them a substantial protein source for vegetarians and vegans, helping with muscle maintenance and satiety.
Yes, they are very beneficial for weight management. With only 114 calories per 100g and a high fiber content, they help you feel full for longer periods, which can reduce overall calorie intake throughout the day.
Naturally, brown lentils are both gluten-free and vegan. They are a safe and nutritious staple for individuals with celiac disease or those following a strictly plant-based diet.
Brown lentils are generally not considered keto-friendly because they contain about 19.54g of carbohydrates per 100g. While they are high in fiber, the net carb count is usually too high for a strict ketogenic diet.
Cooked brown lentils have a mild, earthy, and slightly nutty flavor. They have a firm texture that holds its shape well after cooking, making them ideal for salads and stews compared to softer red lentils.
Store cooked brown lentils in an airtight container in the refrigerator for 3 to 5 days. For longer storage, you can freeze them for up to 6 months; just ensure they are drained and cooled before placing them in freezer-safe bags.
cooked brown lentils is a versatile ingredient found in cuisines around the world. With 114 calories per 100g and 9.02 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 1 recipes featuring cooked brown lentils with step-by-step instructions.
Browse recipes →Yes, brown lentils are excellent for diabetics because they have a low glycemic index. Their high fiber content helps regulate blood sugar levels by slowing down the absorption of glucose into the bloodstream.
Unlike many other dried beans, brown lentils do not require soaking. They cook relatively quickly, usually taking 20 to 30 minutes in simmering water to reach a tender but firm consistency.
To better absorb the non-heme iron in brown lentils, pair them with foods rich in Vitamin C, such as tomatoes, bell peppers, or a squeeze of lemon juice. Vitamin C significantly enhances the body's ability to utilize plant-based iron.