5 Common Types of Lentils

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.

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

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

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

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