Brown Lentils (Canned, Drained)
Lens culinarisClinical Encyclopedia
Brown lentils are a nutritious legume, rich in protein and fiber, making them an excellent addition to a balanced diet. They are low in fat and provide essential vitamins and minerals.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Rinse and drain before use. They can be added to soups, salads, or served as a side dish.
Smart Selection & Storage
Choose cans that are free from dents or bulges, indicating proper sealing.
Store unopened cans in a cool, dry place. Once opened, transfer to an airtight container and refrigerate.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Compounds that provide antioxidant effects and may reduce inflammation.
"Lentils are one of the oldest cultivated crops, dating back over 9,000 years."
Myths vs Realities
Healthy Recipes
Mediterranean Lentil Salad
A refreshing salad packed with protein and fiber, featuring brown lentils, fresh vegetables, and a zesty lemon dressing.
- 1 can brown lentils, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine the drained lentils, cherry tomatoes, cucumber, red onion, and feta cheese.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad, toss gently, and garnish with fresh parsley before serving.
Spicy Lentil and Quinoa Bowl
A hearty bowl of brown lentils and quinoa, spiced with cumin and chili, perfect for a filling meal.
- 1 can brown lentils, drained
- 1 cup cooked quinoa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup corn (canned or frozen)
- 1/2 red bell pepper, diced
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1. In a skillet, combine the drained lentils, quinoa, cumin, chili powder, corn, and red bell pepper over medium heat.
- 2. Cook for about 5 minutes until heated through, stirring occasionally.
- 3. Serve in bowls topped with avocado slices and fresh cilantro.
Lentil Veggie Stir-Fry
A colorful stir-fry featuring brown lentils and a mix of vibrant vegetables, tossed in a savory sauce.
- 1 can brown lentils, drained
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Sesame seeds for garnish
- 1. Heat sesame oil in a large pan over medium-high heat and add broccoli, bell pepper, and carrot.
- 2. Stir-fry for about 5 minutes, then add the drained lentils, soy sauce, and ginger.
- 3. Cook for an additional 3-4 minutes, then garnish with sesame seeds before serving.
Lentil and Sweet Potato Tacos
Delicious tacos filled with spiced brown lentils and roasted sweet potatoes, topped with avocado and salsa.
- 1 can brown lentils, drained
- 1 medium sweet potato, cubed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 4 corn tortillas
- 1 avocado, sliced
- 1/2 cup salsa
- Fresh cilantro for garnish
- 1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with paprika and cumin, then roast for 25 minutes.
- 2. In a skillet, heat the drained lentils until warm, then assemble tacos with lentils, roasted sweet potatoes, avocado, and salsa.
- 3. Garnish with fresh cilantro and serve immediately.
Lentil and Spinach Stuffed Peppers
Bell peppers stuffed with a nutritious mix of brown lentils, spinach, and spices, baked to perfection.
- 1 can brown lentils, drained
- 4 bell peppers, halved and seeded
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C). In a bowl, mix the drained lentils, spinach, Italian seasoning, salt, and pepper.
- 2. Stuff the bell pepper halves with the lentil mixture and place them in a baking dish.
- 3. Top with shredded cheese if desired, cover with foil, and bake for 25-30 minutes.
Lentil Soup with Kale
A warming soup made with brown lentils, kale, and aromatic spices, perfect for a healthy meal.
- 1 can brown lentils, drained
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a large pot, sauté onion, carrots, and garlic until softened.
- 2. Add vegetable broth, drained lentils, kale, thyme, salt, and pepper, and bring to a boil.
- 3. Reduce heat and simmer for 20 minutes, then serve hot.
Lentil and Avocado Toast
A nutritious twist on avocado toast, topped with spiced brown lentils for added protein and fiber.
- 1 can brown lentils, drained
- 2 ripe avocados
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 4 slices whole-grain bread
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. In a bowl, mash avocados with lime juice, cumin, salt, and pepper.
- 2. Toast the whole-grain bread slices until golden brown.
- 3. Spread the avocado mixture on the toast, top with drained lentils, and sprinkle with red pepper flakes.
Lentil and Vegetable Curry
A fragrant curry made with brown lentils and assorted vegetables, served over brown rice for a wholesome meal.
- 1 can brown lentils, drained
- 1 cup mixed vegetables (carrots, peas, cauliflower)
- 1 can coconut milk
- 2 tablespoons curry powder
- 2 cups brown rice, cooked
- Salt to taste
- 1. In a pot, combine the drained lentils, mixed vegetables, coconut milk, curry powder, and salt.
- 2. Simmer for 15-20 minutes until the vegetables are tender.
- 3. Serve over cooked brown rice.
Lentil and Beet Salad
A vibrant salad combining brown lentils and roasted beets, drizzled with a balsamic vinaigrette.
- 1 can brown lentils, drained
- 2 medium beets, roasted and diced
- 2 cups arugula
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine the drained lentils, roasted beets, and arugula.
- 2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently before serving.
Frequently Asked Questions (FAQ)
Are canned lentils healthy?
Yes, canned lentils are nutritious, high in protein and fiber, and low in fat.
How do I store canned lentils?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 3-4 days.
Can I eat canned lentils straight from the can?
Yes, but it's recommended to rinse them to reduce sodium content.
How long do canned lentils last?
Unopened canned lentils can last for several years if stored properly.
Are canned lentils high in sodium?
They can be, so it's best to choose low-sodium options or rinse them before use.
Can I use canned lentils in recipes?
Absolutely! They can be added to soups, stews, and salads.
What are the benefits of lentils?
Lentils are rich in protein, fiber, vitamins, and minerals, supporting heart health and digestion.
Are lentils gluten-free?
Yes, lentils are naturally gluten-free, making them suitable for those with gluten intolerance.