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Brown lentils


Brown lentils are the common "grocery store" variety found throughout the U.S.  Lentils can be cooked in water with a few seasonings or combined with broth,  ham, or ham hocks and other vegetables.  They are best not overcooked because they'll become too soft and mushy.

 

As with other dried beans or legumes make sure to pick over lentils carefully before you  cook to locate and remove any small pebbles.  Organic lentils have become easier to find and priced competitively so look for organic where available.

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Substitute for brown lentils

Substitute other available varieties most of which can be used interchangably with red lentils being the fastest cooking of all.

Equivalents

1lb   =   2 1/4 cups dried, 5 cups cooked

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More Terms From This Category

Lentils
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Very small almost black lentil that cooks quickly and stays firm. 
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