.5 oz brown or green lentils

Brown and green lentils are small, lens-shaped legume seeds (Lens culinaris) originating from the Mediterranean and Near East regions, now cultivated globally with significant production in Canada and India. Brown lentils, also called common or Eston lentils, feature a dark brown seed coat with a mild, earthy flavor and hold their shape moderately well during cooking. Green lentils, including the prized French Puy lentil (Lentille Verte du Puy), have a greenish-slate hue, peppery undertones, and superior structural integrity, maintaining a firmer texture even when fully cooked. Both varieties contain a starchy interior and are distinguished from red and yellow lentils by their intact seed coats, which slow water absorption and enable them to remain whole rather than splitting during cooking.

Both varieties are prized in global cuisines for their nutritional profile and reliable cooking properties. The distinction between brown and green lentils lies primarily in harvest timing and processing: green lentils are harvested earlier, retaining their chlorophyll and more assertive flavor, while brown lentils are fully mature, yielding a softer, less pronounced taste.

Brown and green lentils function as hearty, protein-rich components in soups, stews, salads, and grain bowls. Brown lentils, with their mild character and tendency to soften, suit rustic preparations such as dal, lentil soups, and vegetable braises, where a creamy consistency is desirable. Green lentils, especially Puy varieties, retain their firm texture and peppery flavor, making them ideal for cold salads, composed plates, and as a side dish that maintains structural integrity. Both are used as meat substitutes in vegetarian and vegan cooking, and their earthy umami notes complement aromatics such as onion, garlic, and cumin. Common preparations include French lentil salads with Dijon vinaigrette, Indian dal preparations, and Mediterranean lentil soups paired with vegetables and herbs.