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Green or brown lentils

Beans, lentils & pulses · Lentils & dals

Green or brown lentils

Whole green, brown or Puy lentils that hold their shape when cooked; for salads, stews and soups.

Also called: green lentils, brown lentils, puy lentils, whole masoor

A kind of lentils

8 recipes with it

Photo: Shijan Kaakkara, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Whole green and brown lentils still have their seed coat, so they keep their shape and have an earthy, peppery taste. Brown and standard green lentils soften within about 25–40 minutes; small, slate-green Puy-style lentils stay firmest. Whole masoor (brown outside, orange inside) is related but is the unsplit form of red lentils.

Lens culinaris

How it’s used

  • Dressed warm in salads with vinaigrette
  • Simmered in soups and stews such as Italian lenticchie
  • Cooked with rice and fried onions in mujaddara
  • Used in vegetarian shepherd's pie and ragù

Characteristics

Taste
Earthy and peppery.
Texture
Tender but whole, with a slight bite.
When cooked
Simmer gently and salt towards the end so skins stay intact.
Sold as
dried, canned
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Cool, dry and dark. Keep airtight in a cool, dry place; canned lentils keep in the pantry until opened.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Nutrition per 100 g

Energy
352 kcal
Protein
24.63 g
Carbohydrate
63.35 g
Fat
1.06 g
Fibre
10.7 g
Sugars
2.03 g

USDA FoodData Central: Lentils, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red lentils — Only in soups that are puréed anyway; they will not hold shape.
  • Mung beans — Whole green mung beans keep shape similarly; slightly sweeter.

Related ingredients

Recipes with green or brown lentils

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