Lentils are a versatile and nutritious legume, available in various types, each with its own unique flavor and texture. From the earthy taste of brown lentils to the peppery kick of French lentils, knowing which type to choose can elevate your cooking. In this guide, we’ll explore the different types of lentils and share tips on how to use them in your cooking of soups, salads, and other delicious dishes.
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Each type of lentil can be used in a variety of dishes, whether you’re making a hearty lentil soup or adding them to a fresh salad. For example, brown lentils are perfect for stews like my Chicken, Sausage, and Rice recipe, where their firm texture holds up well in cooking. If you prefer a lighter, more refreshing dish, green lentils make an excellent base for a vibrant arugula and spinach salad. No matter the type, lentils are packed with protein and are incredibly versatile in any meal.
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The health benefits of lentils
Lentils are not only delicious and versatile but are also packed with incredible health benefits. They are a great source of plant-based protein, making them an excellent option for vegetarians and vegans. They are also rich in fiber, high in essential vitamins and minerals, including iron, folate, and magnesium. According to the Mayo Clinic, incorporating lentils into your diet can help regulate blood sugar levels, support heart health, and provide long-lasting energy throughout the day.
Different types of lentils
- Brown Lentils: The most common type, brown lentils are earthy and mild. They hold their shape well, making them perfect for soups such as this Easy One-Pot Lentil & Vegetable Soup, stews, and salads. They pair well with almost any flavor profile.
- Green Lentils: Slightly peppery and firm, green lentils hold up beautifully in salads and side dishes. They are also great for casseroles, where their firm texture is key.
- Red Lentils: Known for their quick cooking time, red lentils have a soft, creamy texture when cooked, making them ideal for creamy soups or Indian-style dal. They tend to break down as they cook, creating a smooth consistency.
- Black Lentils (Beluga): These are small, shiny black lentils that resemble caviar. They have a rich, earthy flavor. They hold their shape well and are perfect for salads, bowls, or as a substitute for meat in vegetarian dishes.
- French Lentils (Lentilles du Puy): These lentils are dark green with blue speckles and have a peppery flavor. They hold their shape well, making them great for salads, side dishes, and gourmet meals.
| Type of Lentil | Texture | Cooking Time | Best Uses |
|---|---|---|---|
| Brown Lentils | Soft yet firm | 20–30 min | Stews, soups, salads |
| Green Lentils | Firm, holds shape | 35–40 min | Salads, side dishes, soups |
| Red Lentils | Creamy, soft | 15–20 min | Purees, soups, dal |
| Black Lentils (Beluga) | Firm, slightly chewy | 25–30 min | Salads, bowls, veggie meat substitutes |
| French Lentils (Lentilles du Puy) | Firm, slightly peppery | 40–45 min | Gourmet dishes, salads, grain bowls |
Did you know?
- Because black lentils look like caviar, you can use them as a fancy plant-based alternative.
- Lentils don’t require soaking like beans but soaking can help with digestion.
- Lentils are used to make flour! Lentil flour is a gluten-free option for baking and thickening soups.
- Sprouting lentils makes them even more nutritious and easier to digest.
Creative ways to incorporate lentils into your meals
- Lentil Salads: Toss cooked lentils with fresh vegetables, herbs, and a tangy dressing for a hearty, nutritious salad. Try adding roasted vegetables, feta cheese, or even a fried egg on top for extra flavor.
- Lentil Burgers: Blend cooked lentils with breadcrumbs, spices, and vegetables to form a flavorful veggie burger patty. They can be a great alternative to meat.
- Lentil Curries: Create a rich, aromatic curry by simmering lentils with coconut milk, curry spices, and vegetables. Serve it over rice or with naan bread.
- Lentil Tacos: Use lentils as a filling for tacos or burritos. Combine them with your favorite toppings like salsa, avocado, and shredded cheese.
- Lentil Soup: Add lentils to your favorite soup recipes for an extra boost of protein and fiber. They pair wonderfully with tomatoes, carrots, onions, and garlic for a comforting, filling meal.
Top tips for cooking with lentils
- Always rinse lentils thoroughly to remove any dirt or debris.
- Don't overcook or undercook your lentils. They can turn mushy if overcooked (especially red lentils), while undercooked ones can be too firm to enjoy.
- Lentils are naturally mild, so don’t be afraid to season them generously. Cumin, coriander, turmeric, garlic, and ginger can elevate the taste!
- For most lentils, use 1 part lentils to 3 parts water or broth. This will give you the perfect texture without drying out or becoming too soupy.
- If you’re cooking lentils for a soup or stew, wait until they’re almost done cooking to add salt. Adding salt too early can make them tough.
Frequently Asked Questions
Yes, different types of lentils cook differently due to their size, color, and texture. Red lentils cook the fastest and become soft quickly. Brown and green lentils hold their shape well and take longer to cook. French (Puy) and black (Beluga) lentils are firmer and take longer to cook.
No, chickpeas are not lentils, though both are legumes. They belong to different species. Lentils are small, flat, and cook quickly, while chickpeas are round, firm, and take longer to cook. They have different textures and uses in cooking.
The best type of lentil depends on the dish you're making. Red lentils are best for creamy soups and Indian dals since they break down easily. Brown and green lentils hold their shape well, making them great for stews and salads. French (Puy) and black (Beluga) lentils have a firmer texture and rich flavor, ideal for gourmet dishes and side salads. Black lentils are considered the healthiest. They have the highest antioxidant content.
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Recipe
Easy One-Pot Lentil & Vegetable Soup
Equipment
- Dutch oven or soup pot
- Silicone Spatula or wooden
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons ketchup or tomato paste
- 1 small cauliflower cut into small florets
- 1 medium zucchini diced
- 1 large carrot grated
- 1.5 teaspoon cumin
- 1.5 teaspoon smoked paprika
- 1 cup dry lentils green or brown, rinsed
- 10 cups water or vegetable broth
- 1 tablespoon salt plus more to taste
- 1/2 ground black pepper plus more to taste
- 1 bunch Swiss chard stems removed, leaves chopped
- Parmesan cheese optional, to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, sauté for 3-4 minutes until fragrant. Stir in ketchup and cook for 1-2 minutes to caramelize and deepen the flavor.1 tablespoon olive oil, 1 onion, 3 cloves garlic, 2 tablespoons ketchup
- Stir in cauliflower, zucchini, grated carrot, cumin, and smoked paprika. Cook for another 5 minutes, stirring occasionally (for extra depth, see the roasting option in the notes section below!).1 small cauliflower, 1 medium zucchini, 1 large carrot, 1.5 teaspoon cumin, 1.5 teaspoon smoked paprika
- Add lentils and water. Season with salt and pepper. Bring to a boil. Lower the heat and simmer for 25-30 minutes, or until lentils are tender.1 cup dry lentils, 10 cups water, 1 tablespoon salt, 1/2 ground black pepper
- Stir in Swiss chard and cook for another 5 minutes, just until wilted. Taste and adjust with salt, pepper, and a splash of lemon juice if desired.1 bunch Swiss chard
- Ladle soup into bowls and top with grated parmesan if using (not for vegan version).Parmesan cheese
Notes
-
Optional: Roast some of the veggies beforehand for a richer flavor.
- Preheat oven to 400°F (200°C).
- Toss cauliflower & zucchini with olive oil, salt, and pepper.
- Roast for 20 minutes until golden brown.
- Add them to the soup after lentils have cooked for a richer, caramelized taste.
- Always rinse lentils under cold water to remove any dust or debris before cooking.
- Add Swiss chard (or any leafy greens) toward the end of cooking to keep them vibrant and fresh.
- If you prefer a thicker soup, mash some of the lentils with a spoon or use an immersion blender for a creamy texture. Add more water if it gets too thick.
- A splash of lemon juice or vinegar at the end brightens the soup and enhances its flavors.
- Crispy chickpeas, grated parmesan, or a drizzle of herb-infused oil can take this soup to the next level!
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