Brown Lentils

Store dry brown lentils in an airtight container in a cool, dark, dry place. They will last indefinitely if stored properly.

Rinse lentils thoroughly before cooking to remove any debris.

No soaking is required for brown lentils, but a brief soak (30 minutes) can sometimes reduce cooking time.

Brown lentils are excellent for making veggie burgers or as a meat substitute in shepherd's pie.

Add them to soups and stews for added body and protein.

Root vegetables (carrots, potatoes, celery)

Aromatics (onions, garlic)

Herbs (thyme, rosemary, bay leaf)

Spices (cumin, coriander)

Tomatoes

Spinach

Vinegar (balsamic, red wine)

Overcooking, which can turn them mushy.

Adding salt too early in the cooking process, which can toughen the skins.

Not rinsing, which can leave an undesirable residue.