5 Common Types of Lentils

Updated: August 02, 2015
With no soaking required and quick cooking time, lentils are one of the most convenient dried legumes.
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Red Lentils

Photo: Jennifer Causey

Protein- and fiber-rich lentils are among the world's oldest cultivated crops. Their earthy flavor stands up to strong seasonings and helps make them a mainstay of Mediterranean, Middle Eastern, and Indian cuisines.

Red lentils are slightly sweet split peas that cook in a flash. A staple of Indian cuisine, they are best for soups, purées, or dips.

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Green Lentils

Photo: Jennifer Causey

Green Lentils have an earthy taste and firm texture. They're common in French-style cold salads and warm sides.

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Brown Lentils

Photo: Jennifer Causey

Brown Lentils hold their shape when cooked in dishes like pilaf, yet mash nicely for veggie burgers and meat loaves.

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Yellow Lentils

Photo: Jennifer Causey

Yellow Lentils lend sweet, nutty flavor to Indian dishes like dal. The dried bean is also ground into flour for flatbread.

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Black or Beluga Lentils

Photo: Jennifer Causey

Black or Beluga Lentils glisten like caviar once cooked. Their subtle flavor pairs well with chicken or fish.

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