Popular Types of Lentils (and How to Use Them)

Published 2 months ago• 5 minute read

A nutritional powerhouse filled with protein, fiber, and minerals, learn about the five most , how they differ, and easy ways to incorporate more into your everyday cooking.

Five white bowls each filled with a different type of lentil: red, brown, beluga, French green, and green.

Lentils are one of the most ancient food crops. Like chickpeas, beans, and peas, – plants that contain an edible seed surrounded by protective outer skin. Sold with or without the protective seed coating and split in half or whole, lentils are a staple ingredient in South Asia (particularly India), West Asia, and the Mediterranean.

A nutrient powerhouse, , making them one of the best plant-based protein sources. But that’s not all. Lentils are an incredibly rich source of vitamins and minerals, including magnesium, calcium, potassium, zinc, phosphorus, and the essential amino acid lysine. According to Harvard, lentils also contain resistant starch that is digested slowly, delaying the absorption of carbohydrates and thus resulting in lowered blood sugar.

The best part of lentils is that they are a , delicious meat alternative. Serve plain, toss in your favorite salad, mix with your favorite pasta sauce, or add to soups, chilis, and stews.

Today, I’ll be discussing You may also want to check out .

Brown lentils are , readily available online and at most major supermarkets. Slightly smaller than green lentils, they have a and range in color from khaki brown to dark brown.

: Brown Lentils generally cook in about 25-40 minutes, depending on their use. Prolonged cooking and brown lentils will split and fall apart, resulting in a thick, mushy consistency.

: Brown lentils are one of the most versatile lentils. Their ability to hold their shape while softening makes them an excellent choice for salads, veggie burgers, veggie loaves, and casseroles, whereas their ability to break down makes them ideal for soups and stews. : Salsa Verde Lentil Tacos with Mango Pomegranate Salsa and Vegetarian Lentil Stew.

Popular for their , red lentils are actually more of an orange color than red. Sold “split” into two halves, they are and practically disintegrate during cooking, forming a creamy consistency.

White bowl filled with dried red lentils.

: Red lentils cook in about 15-20 minutes but may take up to 30 minutes to totally disintegrate and become mushy. They do not require pre-soaking.

: Red lentils are commonly used in Indian and Middle Eastern cuisines, often seasoned with various spices. They are best for soups, stews, and curries- anytime a thick and creamy consistency is desired. : Red Lentil Recipe (Indian Masoor Dal) and Curried Coconut Lentil Soup.

With a robust and somewhat , green lentils are very similar to brown lentils in taste, texture, and cooking time. They can vary in color from light and pale green to spotted with hints of blue and black, and . Green lentils are not to be confused with French (Puy) lentils, which are smaller, speckled, and have a deep green hue.

White bowl filled with dried green lentils.

: Green lentils take longer, typically around 30-45 minutes, to cook. However, they maintain a firm texture even after cooking, which makes them suitable for dishes that require whole lentils with a bit of bite.

: Thanks to their firm texture and slightly peppery flavor, green lentils are a popular choice in salads or as a stand-alone side dish. However, add a little extra cooking time, and they are fantastic in your favorite soup and stew recipes. : Lentil Soup Recipe and Lentil Sloppy Joes.

French green lentils are about the same size as brown lentils with a greenish-black speckled appearance. They are .

(aka Lentilles du Puy) are a specific type of French green lentils. They are distinguished by where they are cultivated, which is in the region of Le Puy-en-Velay in France. This region’s volcanic soil contributes to the lentils’ unique flavor.

White bowl filled with dried French (Puy) lentils.

: French green lentils take about 25-30 minutes to cook and do not require pre-soaking.

: French green lentils hold their shape exceptionally well during cooking, making them a favorite for salads and side dishes where lentils are meant to stand out from other ingredients. French green lentils, specifically Puy lentils, are often used in upscale restaurants or gourmet recipes due to their appealing appearance, texture, and flavor.

Black lentils, often called Beluga lentils because they resemble Beluga caviar, are my favorite type of lentil. They are with a firm texture and mild, somewhat earthy flavor and hold their shape after cooking.

Fun Fact – The hulled version of the black beluga lentils are called white lentils, or “urad daal,” and are actually white. Like red lentils, this variety produces a mushier texture and consistency after cooking.

White bowl filled with dried black (Beluga) lentils.

: Black lentils do not require soaking before cooking. They typically cook in about 25-30 minutes and hold their shape well during cooking.

: Black lentils are a versatile ingredient perfect for salads, pilafs, and as a bed for fish or meats. The color is beautiful and makes a bold and striking statement no matter how it’s served. Try this recipe, Lentil and Arugula Salad.

Nutrition per 1/2 cup (88g) of uncooked Black Beluga lentils (source):

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