Brown lentils are a dietary staple in regions of India, Nepal, Pakistan, Bangladesh, and Sri Lanka, where they are usually eaten with rice or rotis. In European and Asian cuisines, their mild flavor is often paired with more assertive flavors. To cook brown lentils, combine 1 cup of dry lentils with 2.5–3 cups of water in a medium pot, bring to a boil, and simmer for 35–45 minutes until tender. If you're using them in a soup or stew, add them about 40 minutes before the end of the cooking time