Are Brown and Green Lentils the Same Thing?

December 31, 2025 •

3 min read

While often grouped together in recipes, brown and green lentils are distinct varieties with notable differences in texture, flavor, and cooking time. Unlike red lentils which quickly break down, both brown and green varieties hold their shape reasonably well, but their individual characteristics make them suitable for different culinary applications.

Quick Summary

Despite some visual similarity, brown and green lentils differ in texture, flavor, and optimal cooking time. Brown lentils become softer and are best for thickening soups and stews, while green lentils retain a firmer shape, making them ideal for salads and side dishes. Their taste profiles also vary slightly.

Key Points

Distinct Varieties: Brown and green lentils are not the same; they are different varieties with unique characteristics.
Texture Differences: Brown lentils soften and can break down when cooked, while green lentils hold their shape and remain firm.
Flavor Profiles: Brown lentils have a mild, earthy taste, whereas green lentils are known for their nuttier, peppery flavor.
Best for Soups vs. Salads: Use brown lentils for thickening soups and stews and green lentils for salads or side dishes where a firm texture is preferred.
Cooking Time Varies: Green lentils generally require a longer cooking time than brown lentils due to their thicker skin.
Interchangeable with Adjustments: While they can be substituted in some recipes, expect the texture of the final dish to be different unless you adjust the cooking time.

Not Identical, But Similar

Many home cooks mistakenly believe that all lentils are interchangeable. While brown and green varieties are more similar to each other than to red or yellow lentils, which break down rapidly, they are not identical. Their differences are subtle but become important depending on the dish you are preparing. Understanding these variations ensures you achieve the perfect consistency and flavor every time you cook with these healthy legumes.

Brown Lentils: The Everyday Workhorse

Brown lentils are arguably the most common type of lentil found in grocery stores and are often simply labeled as 'lentils'. They have a mild, earthy flavor that makes them versatile for many dishes. When cooked, brown lentils soften considerably and can become mushy if overcooked, which is a desirable trait for thickening soups, stews, and purees. Their ability to break down makes them an excellent meat substitute in vegan burgers or meatballs.

Flavor Profile: Mild and earthy.
Texture After Cooking: Creamy and soft, will break down if overcooked.
Best Uses: Hearty soups, thick stews, purees, veggie burgers, and dips.
Appearance: Ranges from light tan to dark brown, with a dull exterior.

Green Lentils: The Firm and Peppery Choice

Green lentils, including popular varieties like French 'Puy' lentils, have a glossy skin and thicker walls that help them hold their shape better during cooking. This makes them the perfect choice for dishes where you want the lentils to maintain their integrity, such as salads, grain bowls, and side dishes. Their flavor is more distinct than brown lentils, offering a slightly peppery or nutty taste.

Flavor Profile: Peppery and nutty.
Texture After Cooking: Firm, distinct, and starchy, retaining shape well.
Best Uses: Salads, pilafs, side dishes, and recipes where a toothsome texture is desired.
Appearance: Green to speckled gray-green, with a shiny exterior.

A Comparative Look: Brown vs. Green Lentils


Characteristic	Brown Lentils	Green Lentils
Appearance (Dried)	Dull, earthy brown; some dark varieties exist.	Shiny, speckled green-gray; French varieties are smaller.
Flavor	Mild and earthy.	Nutty and peppery.
Texture (Cooked)	Soft and creamy; breaks down easily.	Firm and starchy; holds its shape well.
Cooking Time	Generally 20-25 minutes.	Generally 30-45 minutes (longer for larger varieties like Puy).
Best For	Soups, stews, thickening dishes, purees.	Salads, side dishes, casseroles.
Can they be substituted?	Yes, but the final texture will differ significantly.	Yes, but may require adjusting cook time and will hold shape better.

How to Choose the Right Lentil for Your Dish

To decide whether to use brown or green lentils, consider the desired outcome of your dish. If you are making a thick, comforting soup or a creamy dal, brown lentils are the optimal choice as they will help create the desired consistency without needing to be pureed. For a more textured dish, like a vibrant lentil salad tossed with herbs and vinaigrette, green lentils are the clear winner. Their ability to remain firm ensures the finished product isn't a mushy mess. When cooking either variety, be sure to rinse them thoroughly to remove any debris and check for small stones before cooking.

Conclusion

Ultimately, brown and green lentils are distinct legumes, not the same thing. They offer different textures and flavors that are best suited for specific recipes. While they can be used interchangeably in a pinch, substituting one for the other will affect the final result. Brown lentils yield a softer, creamier consistency, ideal for thickening dishes, while green lentils offer a firm, peppery bite perfect for salads. By choosing the correct type for your recipe, you can ensure your culinary creations have the perfect texture and flavor profile.

For more detailed information on different varieties, consider exploring resources from culinary authorities like America's Test Kitchen.(https://www.americastestkitchen.com/articles/6970-does-it-matter-which-type-of-lentils-i-use-in-recipes)

Frequently Asked Questions

Yes, you can substitute brown lentils for green lentils, but be aware that the final texture will be different. Brown lentils will break down more easily, resulting in a creamier, softer dish, while green lentils will maintain their shape.

Brown lentils are the best choice for thickening soups and stews. They naturally break down as they cook, releasing their starches and creating a rich, creamy consistency.

Yes, Puy lentils are a type of green lentil grown specifically in the Le Puy region of France. They are prized for their unique peppery flavor and their ability to hold their shape exceptionally well after cooking.

No, it is not necessary to soak brown or green lentils before cooking. A thorough rinse is sufficient to clean them and remove any debris.

Brown lentils have a mild, earthy flavor, while green lentils offer a more distinct peppery and nutty taste that stands out in dishes.

While nutritionally very similar, some variations exist. Both are excellent sources of protein, fiber, and B vitamins, but some sources suggest green lentils have a slightly higher concentration of fiber.

Green lentils typically take longer to cook than brown lentils. Standard brown lentils cook in about 20-25 minutes, while green lentils can take up to 45 minutes, especially larger varieties.