Brown Lentil (Whole Red)

Brown Lentils (Lens esculenta), sometimes called "Spanish Pardina," is one of the most common varieties of lentils. They are a bit smaller than other lentils and a bit firmer and are excellent at holding their shape during long cooking times. Originally from Spain's Pyrenees region, this lentil is mild in flavor so it is often paired with more assertive flavors in European and Asian cuisines. The bushy, annual plant is a member of the legume family, growing about 16 inches tall with seed-producing pods. The dried seeds stored within those pods are the lentils themselves. After their dull-colored seed coat is removed, these vibrant, low-maintenance pearls are revealed to provide fast, easy cooking and quality nutrient supply. Lentils are part of a family of legumes collectively known as pulses, which also include dried peas and sometimes chickpeas. The lentil is one of the oldest cultivated legumes-even being mentioned in the Hebrew Bible and is believed to be native to southwestern Asi