Brown Lentils

Brown lentils are a type of legume, a plant that produces seeds in pods. They are the edible seeds of the Lens culinaris plant, native to Southwest Asia. After harvesting, lentils are typically dried and can be sold whole or split.

Brown lentils are a source of plant-based protein and fiber, often used as a meat substitute or to add bulk and texture to dishes. They are commonly found in vegetarian and vegan meals, soups, stews, salads, and dips.

Brown lentils are a nutritious food, providing protein, fiber, vitamins, and minerals. The FDA considers lentils to be generally recognized as safe (GRAS) when used as food. Regulatory bodies like JECFA and EFSA have evaluated lentils as part of the broader legume category and have not identified safety concerns at typical dietary intake levels. Research suggests that regular consumption of legumes may be associated with positive health outcomes, such as improved heart health and blood sugar control.