Brown lentils
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Brown lentils are a highly nutritious and versatile pantry staple, perfect for adding earthy flavor and substance to a wide array of dishes, from hearty soups and stews to vibrant salads. Mastering their proper storage, whether dry or cooked, is essential for preserving their quality, taste, and ensuring they remain a healthy, accessible ingredient in your kitchen.
Storage Time
Dry brown lentils can last an impressive 2–5 years in a cool, dark pantry. Once cooked, they will stay fresh for 3–5 days in the refrigerator and can be safely frozen for up to 6 months.
Temperature
Store dry brown lentils in an airtight container in a cool, dark, and dry place, ideally at or below 20°C (68°F), away from direct sunlight and humidity. Cooked lentils must be kept refrigerated at 0–4°C (32–39°F) immediately after cooling.
Freezing
Cooked brown lentils freeze beautifully, making them an excellent meal prep component. Allow the cooked lentils to cool completely before transferring them into airtight, freezer-safe containers or heavy-duty freezer bags, ideally in single-serving portions to prevent waste. Label with the date. To thaw, simply transfer the frozen lentils to the refrigerator overnight, or reheat them gently from frozen on the stovetop with a splash of water or broth, stirring frequently until thoroughly warmed. While freezing may slightly soften their texture, their nutritional value and flavor remain largely intact.
Signs of Spoilage
- For dry lentils: Look for any visible signs of mold growth, which may appear as fuzzy white or green spots. A musty, sour, or otherwise off-putting odor is a strong indicator of spoilage. The presence of pantry pests like weevils or moths also means they should be discarded.
- For cooked lentils: A sour, unpleasant, or fermented smell is a clear sign they've gone bad. The texture may become slimy, mushy, or excessively sticky. Any visible discoloration or fuzzy mold spots on the surface means they are no longer safe to consume.
