Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Brown Lentils Recipe
    Lost? Site Map

    Brown Lentils

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    TooAllergic's Note:

    My idea of comfort food. I eat these all the time, either as a side dish for fish or (my favorite way) with a poached egg on top.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
    2. 2
      Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
    3. 3
      Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
    4. 4
      Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
    5. 5
      Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on June 25, 2013


      YUMMY, satisfying dish that can easily be meatless. With all the spices, I didn't miss the meat @ all. I sauteed the spices with the softened veggies for a few minutes before adding the veg broth that aroma alone made me hungry! The "gravy" is a rich brown & tasty. I will most definitely make this again. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2011


      My family loves this recipe! I make it often. It is a good base recipe for many variations. It is good with whatever flavor stock I have on hand. I have also made it with kielbasa instead of bacon. Keep the bacon (or kielbasa) in the recipe and cook the veggies in just a tiny bit of the grease for great flavor. It find the recipe a little bland without bacon. I thoroughly recommend adding the poached egg, too! Thanks for a great family staple!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2009


      OK, I was out of celery and celery seed, I used onion instead of shallot, left out the bacon and used dried parsley instead of fresh. With those substitutions and omissions, and sprinkled with lemon juice, this is my new favorite lentil recipe. It had a nice kick from the cayenne, and I can't wait to try it again with some turkey bacon. AWESOME! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Brown Lentils

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.4
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 55.3 mg
    Total Carbohydrate 54.2 g
    Dietary Fiber 24.9 g
    Sugars 3.0 g
    Protein 21.8 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


    Over 475,000 Recipes Network of Sites