Legume
Brown Lentil
S tier
Brown lentils are the common khaki-tan workhorses—mild earthy flavour, medium size, and skins that hold reasonably for soups while still soft enough to thicken broths. Default supermarket bag in many countries. They turn soft-olive when cooked and accept bay, cumin, and stock greedily. Simmer 20–30 minutes for soups and shepherd's pie bases. Overcook and they mash—useful for thick pottage. Rinse; sort stones. No soak required. Home cooks who specialise in Soup often keep Brown Lentil on a shortlist because Khaki Brown character shows clearly on the plate.
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History
Brown-seeded lentils were among everyday ancient Near Eastern pulses.
European peasant soups standardised on common brown lentils.
Canadian bulk brown lentil exports fed global commodity markets.
Brown lentils remained the volume default beside specialty colours.