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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole brown lentils are highly nutritious. They are an excellent source of dietary fiber for digestive health, plant-based protein for muscle repair, and essential minerals like iron and folate that support energy metabolism.
Whole brown lentils are a potent plant-based protein source, providing approximately 24.63g of protein per 100g of dry lentils. This makes them an ideal meat substitute for vegetarians and vegans.
Yes, they are very beneficial for weight management. Their high fiber and protein content promotes satiety, helping you feel full for longer periods, while their very low fat content (1.06g per 100g) helps keep overall calorie intake in check.
Naturally, brown lentils are gluten-free. However, because they are sometimes grown or processed near wheat, individuals with Celiac disease should check for a 'certified gluten-free' label to ensure there is no cross-contamination.
No, brown lentils are generally not considered keto-friendly. With approximately 63.35g of carbohydrates per 100g, they are too high in carbs for a strict ketogenic diet, though they are excellent for general low-fat diets.
Unlike many other dried beans, whole brown lentils do not require soaking. Simply rinse them thoroughly in a fine-mesh strainer to remove any dust or debris before adding them directly to your cooking pot.
Whole brown lentils typically take 20 to 30 minutes to cook on a stovetop. They are known for holding their shape well after cooking, which makes them perfect for salads, hearty soups, and stews.
whole brown lentils is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 24.63 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring whole brown lentils with step-by-step instructions.
Browse recipes →They have a mild, earthy, and slightly nutty flavor. Their subtle taste allows them to easily absorb the flavors of the spices, herbs, and broths they are cooked with.
Dry lentils should be stored in an airtight container in a cool, dry, and dark place. While they can stay safe to eat for over a year, they may lose moisture over time and require slightly longer cooking durations as they age.
No, you should not consume raw lentils. Raw pulses contain lectins and phytic acid which can cause significant digestive upset; cooking them thoroughly neutralizes these compounds and makes their nutrients bioavailable.
