General

  • Probably the healthiest staple food there is.
  • Rich in fibre, iron, protein and folates than beans. Lower in calories.

Variations

Lentil sort (common name) Other names / notes Whole or split Typical color (dry) Texture when cooked Typical cooking time (stovetop) Best uses Key nutrition note (general)
Brown Lentils “Standard” lentils in many supermarkets Whole Brown / khaki Tender, fairly firm, can get a bit mushy if overcooked ~20 to 30 min Everyday soups, stews, lentil loaf, meal prep bowls Great all-rounder for fiber and protein
Green Lentils Often firmer than brown Whole Green / mottled Firmer, holds shape well ~25 to 35 min Salads, warm grain bowls, side dishes Good for dishes where you want distinct lentils
French Green Lentils Lentilles du Puy style (true Puy is AOP) Whole Dark green speckled Very firm, “peppery” taste, excellent shape retention ~25 to 35 min Salads, gourmet sides, with vinaigrette Often preferred for salads due to firmness
Black Lentils Beluga lentils Whole Black Very firm, small, caviar-like ~20 to 30 min Salads, fancy sides, protein add-in Great texture; good visual contrast
Red Lentils Usually sold split and dehulled Split / dehulled Red / orange Break down easily, creamy ~10 to 15 min Dals, purées, thickening soups, curries Easier digestion for some due to removed hull; fast
Yellow Lentils Often split and dehulled Split / dehulled Yellow Soft, creamy, breaks down ~10 to 20 min Dals, curries, soups Similar to red; mild taste
Split Lentils (general) Any color, but often red/yellow Split (often dehulled) Varies Cook quickly; can become mashy ~10 to 20 min Thick soups, spreads, dals Fast option; less “bite”
Whole Dehulled Lentils (less common) Hull removed but not split Whole / dehulled Often red/yellow hues Faster than whole-with-hull; medium firmness ~15 to 25 min Faster stews, softer salads Middle ground between whole and split
Sprouting Lentils Usually green/brown Whole (for sprouting) Green/brown Crunchy when sprouted 2 to 4 days sprouting Salads, sandwiches, toppings Sprouting can increase vitamin C and reduce some antinutrients
  • Whole lentils with hulls generally have more fiber and can be harder for sensitive guts.
  • Split/dehulled lentils (red/yellow) often feel easier to digest for some people.