All the Types of Lentils (and What the Hell to Do with Them) (2024)

FAQs

What are different lentils used for? ›

While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.

The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.

French Green Lentils

Of all the types of lentils, French lentils keep their shape the best. This gives them a toothsome bite in recipes, and they're highly prized for this pleasing texture. They're smaller than other green lentils and tend to be more expensive per pound.

Exploring Different Types of Lentils:

Brown/ Green Lentils: The most common variety, brown lentils have an earthy flavor and hold their shape well when cooked. They are a versatile option for soups, stews, and side dishes. Red Lentils: With a sweet and nutty flavor, red lentils cook quickly and become soft and creamy.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Nutritional properties: Lentils have a lower phytate content than beans and are lower in indigestible sugars, which means that they are less likely to lead to flatulence than beans. Beans are also slightly higher in carbs than lentils, though their dietary fiber content can vary between legumes.

Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Bright red colour after polishing makes the King Red stand above all others as truly the “king of red lentils”.

Do you need to soak lentils? ›

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

Yellow, red, and orange lentils are fantastic, but since they tend to get mushy when cooked, they are usually best added to soups and sauces rather than cooked on their own.

If stored at less than 15 percent moisture and under 60 degrees Fahrenheit, lentils have a shelf life of up to three years; however, long storage may cause discoloration, hardness or moisture absorption.

Raw lentils, like other legumes, contain a protein called lectin that binds to your digestive tract and can result in several toxic reactions, such as diarrhea and vomiting.

What are Beluga Lentils? Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America's northern plains and are less common than red, yellow and green lentils.

Experts consider green lentils healthier than the other varieties. One-half cup of cooked lentils has: Calories: 140. Fat: 0.5 grams.

Green lentils (also called Laird lentils) can be used interchangeably with brown lentils in recipes. They taste mild and earthy and break down a bit through cooking to result in creamier dishes.

They are a good source of B vitamins, folate, iron, and potassium. They also contain high levels of protein and fiber. Lentils are relatively quick and easy to prepare, and their low cost makes them an accessible form of high quality protein for many people around the world.

All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.