Welcome to the world of lentils! This comprehensive guide to lentils includes descriptions of different varieties, cooking instructions, recipe ideas, and more!
Lentils are definitely one of my favorite vegetarian proteins. They're unprocessed, they're quicker to make than dried beans (no soaking required!), and they just have a nice, earthy flavor that works so well in a variety of dishes.
One of my go-to easy lunches is a bowl full of lentils and whatever veggies I have on hand, tossed with garlic, olive oil, and red wine vinegar. Easy and delicious!
And not only are lentils delicious in their own right, but they also make a great meat substitute--I often use them in place of ground beef in recipes.
All About Lentils - from The Essential Good Food Guide!
I recently received a copy of The Essential Good Food Guide and rather than write a traditional review of the book, I thought I'd share an excerpt. (With permission, of course.) An excerpt on lentils!
You can get your own copy online from Amazon. It's a great resource for healthy eating!
Lentils are the world’s oldest cultivated legume, likely domesticated around 7000 BCE.
The botanical nomenclature Lens culinaris means “cooking lens.” And our word for the optical instrument no doubt comes from its similarity in shape to the small, round, flat shape that distinguishes all varieties of lentils.
Colors range from slate green, brown, and black to reddish orange, coral, and gold, with all varieties having unique, delicious flavors and textures but a similar nutritional profile.
One of the easiest beans to digest, lentils also rate as a favorite because of their short preparation time and versatility. Unlike other beans, no presoaking is required.
Pressure-cooking is not recommended for any variety of lentils, as the foam that they create during the cooking process can clog pressure vents. Nor is it generally necessary, as most varieties cook quite quickly using the boil and simmer method.
Varieties and Cooking Guidelines
Lentils are marketed in four general categories: brown, green, red/yellow, and specialty. In turn, within each category are several varieties, which makes for fun discovery and experimentation.
In general, the brown and green varieties retain their shape well (some more fully than others), whereas the hulled and, most particularly, split red and yellow lentils tend to disintegrate and, therefore, are best for soups or in applications where they’ll be pureed.
Specialty lentils, in which I place those that are especially distinctive in flavor, shape, and origin, largely fall within the brown and green categories.
Brown lentils sold in bulk or in a package that is labeled simply as “lentils” with no delineation of specific variety will typically be the “regular” lentil, also known as brewer lentils.
Those that are marketed just as green lentils will be in one of three classes according to size. If large, they may be the Laird lentil or one of several similar varieties. If the green lentil is medium in size, it will be the Richlea lentil or the like. The classic small green lentil variety is the Eston lentil.
Fortunately, when cooking, you won’t have to struggle with which is which as these basic brown and green varieties have similar cooking times and water-to-lentil proportions.
Still, learning more about each lentil’s characteristics enhances the enjoyment both in cooking and in dining.
Black Beluga Lentils
Use 2¼ cups water to 1 cup lentils. Boil and simmer for 25 to 30 minutes.
These are tiny black lentils that look remarkably like shiny, glistening caviar when cooked.
Their rich, earthy flavor and soft texture is perfect in salads and soups or featured with pasta, rice, or sautéed vegetables.
Not only does their deep black color present a dramatic, striking contrast when cooked with a variety of colorful green and red vegetables, but it also indicates they are high in the antioxidant anthocyanin.
You can buy black beluga lentils here.
French Green Lentils
Use 2½ cups water to 1 cup lentils. Boil and simmer for 40 to 45 minutes.
Known for their distinctive rich, peppery flavor, French green lentils are further distinguished by their slate green color with bluish black undertones, and their small size, about one-third the size of green lentils.
They are also rich in antioxidant phytochemicals similar to those in blueberries and black grapes and in minerals, particularly iron and magnesium.
While French green lentils are grown using the same variety of lentil as the famous Puy lentils, since they are grown in North America or Italy rather than the Puy region in central France, they are never referred to as lentilles du Puy.
Nonetheless, they can be substituted in any recipe that calls for Puy lentils, not to mention being less expensive, as well.
As French green lentils hold their shape well, use them as a side dish in accompaniment with vegetables and pasta, in salads, in a light soup, or as a focal point in a meal. They are wonderful in this Mushroom, Lemon, and Lentil Salad
You can buy french green lentils here.
Puy Lentils
Use 2½ cups water to 1 cup lentils. Boil and simmer for 40 to 45 minutes.
Also known as lentilles du Puy, these lentils are slate green in color with bluish black undertones and about one-third the size of green lentils.
Grown in the volcanic soils of the Le Puy district in the Auvergne in central France for nearly the past two thousand years, Puy lentils offer exceptional quality, flavor, and nutritional content, most notably mineral contents and particularly iron and magnesium.
As a source of anthocyanins, their dark color, similar to that as found in blueberries and black grapes, provides valuable antioxidants. Look for the AOC (Appellation d’origine contrôlée) label to ensure authenticity.
Known for their distinctive rich, peppery flavor, Puy lentils are traditionally served as a side dish, in salads, as a focal point in a meal, or even as a foundation for meat, fish, or game. They are perfect in this Mango Lentil Salad.
You can buy Puy lentils here.
Regular Lentils
Use 2½ to 3 cups water per 1 cup lentils. Boil and simmer for 45 to 55 minutes.
When buying lentils and there is no other descriptor on the label, regular lentils—the name of an actual variety that is about as straightforward a name as it gets, otherwise known as the brewer lentil—is the most common type of lentil available in North America.
Distinguished from other lentils by their mottled khaki color, regular lentils have a mild, somewhat earthy flavor.
Commonly used to make hearty soups, stews, and side dishes to serve along with grains and pastas, this variety holds its shape well after cooking.
Still, these tender beans are also easily mashed, which is why they have long been associated with making vegetarian meat loaf and burgers.
Brown lentils and rice have similar cooking times, so they’ve long been cooked together, often with celery seed or other seasonings.
You can buy regular lentils here.
Lentil Recipes
Now that you know everything there is to know about lentils (and then some!), here are some of my favorite ways to use them:
1. Lentil Mushroom Meatballs
2. Vegan Cincinnati Chili
3. Chard, Lentil & Potato Slow Cooker Soup
4. Herbed French Lentil Salad
5. Middle Eastern Lentil & Rice Soup
6. Lentil Mushroom Burgers
7. Butternut Squash, Lentil & Kale Salad with Tahini Dressing
A portion of this article is excerpted and reprinted with permission from The Essential Good Food Guide by Margaret Wittenberg, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photographs (c) 2013 Jennifer Martine
Maria Tadic says
I love lentils too - so easy to make. Have you gotten to try all those different types?! I didn't realize there were THAT many kinds. Let me know if you've found any of those more "rare" types at a grocery store - Id love to find them!
Kiersten says
No, I think I've only had 5-6 different varieties. 🙂 I've found some obscure ones at Whole Foods and at a local gourmet store though!
Hannah @ CleanEatingVeggieGirl says
I never knew that so many types of lentils existed!! Clearly I needed this guide ;).
Anele @ Success Along the Weigh says
Hopefully I have better luck with one of your recipes than the last time I tried them and promptly crossed them off the list!
Kiersten says
Aww, you need to give them another try. 😉 I have this slow cooker lentil recipe that tastes like baked beans, but even better. OH MAN. I need to make that again...
Caitlin says
great list! my favorite lentils are beluga!
Kiersten says
Those are so good in salads!
Sommer @ ASpicyPerspective says
Love lentils! Great tips and recipes! Thanks! 🙂
Anna {Herbivore Triathlete} says
I love lentils! I boil mine with a bay leaf and have been known to eat them straight out of the pot!
I use them in sauce for spaghetti, in soup, or for curry. I love this guide, so many varieties!
Kiersten says
They are so good right out of the pot! 🙂 I do that too.
gillian says
i luuuuuurve lentils. if it weren't for lentils i'm not sure how i'd have gotten through college and i'm finding new flavours to put with them all the time. all hail the humble lentil..!! 🙂
Kiersten says
ME TOO! Yes, lentils completely got me through college. 🙂 It makes me sad that they are so under-appreciated.
[email protected]'s Recipes says
I am too a huge fan of lentils. Puy and red lentils are my favourites.
Kiersten says
I love puy lentils too--those are my favorite!
Alexis @ Hummusapien says
That go-to lunch sounds so perfect. I really need to whip up a batch of lentils and keep them in the fridge for easy lunches! Thanks for this fab lentil guide, Kiersten!
Kiersten says
I used to have lentil salad for lunch alllll the time when I was in college. So cheap! So tasty! 🙂
Laura @ Kneadwhine says
I LOVE lentils but haven't really experimented beyond red and yellow split. I tend to go for a dal or a bolognese with mine - really must have a go at these again.
Lovely to discover so much about them.
Kiersten says
I've been meaning to try making a lentil bolognese! I really need to do that soon. 🙂
Marta @ What Should I eat for breakfast today says
This is a very good post, thank you for this!
Ali Hassanein says
Great article - I really want to have more lentils in my life. Thank You
Caitlin says
I've definitely stood in the grocery store looking at 15 different varieties of lentils and been completely clueless. I typically have a thing of red and a thing of standard lentils in my cabinet. Thanks for this post- most helpful 🙂
Kiersten says
I mostly use regular brown lentils in my cooking, but I LOVE puy lentils in salads. So if you try any other variety, try those! 🙂
Balvinder says
Being an Indian I truly love lentils and can not imagine my life without them. A nice post!
Brenda Williams says
Love this post...as usual I learned lots that I did not know! Thank you for sharing your knowledge with the rest of us.
Kiran @ KiranTarun.com says
Wow! What a great list and resource. I love lentils and there's so many new ones over here that I've yet to try. Indian lentils and varieties are so different that these but bet the tastes, flavors and nutrients are comparable 🙂
Kiersten says
I need to go to the Indian grocery store here and pick up some different types of lentils. I can find some obscure ones at Whole Foods, but I know there's so many more out there!
Jocelyn says
Didn't realise there was so many varieties. I have only cooked with brown in a Lebanese pilaf dish & red for dhal. I especially would like to try the Middle Eastern Lentil & Rice . Yum !
Thank you
dishing up the dirt says
I love my lentils!
dixya| food, pleasure, and health says
lentils rules my kitchen and im loving all these different variety 🙂
Georgia @ The Comfort of Cooking says
Thanks for the interesting and informative lentil lesson, Kiersten!
Brittany @WeHeartVegan says
Love this! I have been trying to incorporate more and more lentils into my diet! Tonight I'm making some sweet potato lentil soup mmm <3
Kiersten says
Sweet potatoes and lentils are so good together!
Connie says
Wow, this is comprehensive. I've bookmarked it to read later, because now I don't even want to think about boiling water in my hot hot (no AC) kitchen. In another two months I'll be able to come back to this post and not break out in a sweat just thinking about it.
Nat @ the Apple Diaries says
I love love love lentils! I actually just had lentil burgers for dinner last night and they were amazing 🙂 I also found a great brand of organic tinned lentils that I use when I don't have time to cook them from scratch, it's so handy. I can't wait to try those lentil mushroom meatballs 😉
Thanks Kiersten!
Kiersten says
I've seen canned lentils before, but I've been afraid to try them. Maybe I should!
Grace @ FoodFitnessFreshAir says
Lentils get bypassed in my kitchen far too often. They're a super cheap, healthy staple though, so it would do me good to use more of them. Love the mushroom burger idea.
[email protected] says
I love this guide! As an Indian, I grew up eating tons of lentils but am only just beginning to discover varieties that are not commonly eaten in India. I have to say I love the french green and the black beluga lentils. Haven't tried the puy yet. Sounds like I really need to!
P.S. my favorite Indian lentil has to the urad (black when it's whole and white when it's split). So yummy!
Kiersten says
I'm going to have to look for urad lentils next time I'm at the Indian grocery store!