N: Brown lentils are red lentils with their husk on. The fibre content of these brown lentils are higher than red lentils and, much like puy lentils, they retain their shape when cooked.
There are some very good recipes in which the brown lentil is the main ingredient but you can also use them to add volume and crunch to stews, salads and pasta sauces.
To use them in stews just add a handful to the stew and they will soften during the stewing process and help create that thick base.
To render a Tuscan slant to your pasta add brown lentils to tomato based sauces.
To use them in salads you have to pre cook them in plenty of water and then cool them. I often cook a cup of brown lentil and store them in air tight container in the refrigerator (not the freezer) and add them to various dishes during the week. They stay fresh for about a week.
We all know lentils are a good source of protein but they are good source of iron as well.