Brown lentils

Brown lentils are a type of legume very popular in cuisines all over the world, especially in traditional and home-style recipes. They are characterized by their light brown color, medium size, and rounded shape, with a mild, earthy flavor that makes them ideal for stews, soups, salads, and purees.

Originating in the Mediterranean region and the Near East, lentils have been cultivated for thousands of years and are an essential part of the diet in many cultures. Brown lentils are one of the most common and versatile varieties, appreciated for their quick cooking time and their ability to absorb flavors.

In terms of their nutritional properties, brown lentils are an excellent source of plant-based protein, fiber, iron, folic acid, and essential minerals. They are low in fat and contain complex carbohydrates, making them an ideal food for balanced and healthy diets, promoting satiety and helping to regulate intestinal transit.

In the Hispanic American world, brown lentils may simply be known as lentils, although in some countries they are also called common lentils or brown lentils. It is important to note that they should not be confused with other varieties such as green, red, or black lentils, which have different characteristics and culinary uses.