Are Lentils Close to Peas? Exploring Family, Nutrition, and Culinary Differences

December 15, 2025 •

4 min read

According to the Harvard T.H. Chan School of Public Health, both lentils and peas are part of the broader legume family, also known as Fabaceae. However, while they share this botanical lineage, the question 'are lentils close to peas' reveals distinct differences in their specific species, nutritional profiles, and culinary applications.

Quick Summary

This guide details the relationship between lentils and peas, explaining their taxonomic connection and significant differences. It covers their specific botanical classifications, compares key nutritional values, contrasts their cooking properties and flavors, and offers insights into selecting the right one for your culinary needs.

Key Points

Botanical Cousins: Lentils and peas are both in the legume family (Fabaceae) but belong to different genuses (Lens and Pisum, respectively), making them related but not identical.
Pulses, Not Always Legumes: The edible dried seeds of legumes, like dried peas and lentils, are called pulses; however, fresh green peas are often classified as a vegetable, showing a key distinction.
Culinary Versatility: Lentils come in varieties that either hold their shape (green, brown) or become creamy (red), while split peas are prized for their thickening properties in soups and purées.
Nutritional Edge: Peas contain more vitamins (like C and K), whereas lentils are richer in minerals such as iron and folate.
Quick Cooking Time: Both lentils and split peas cook relatively quickly without the need for pre-soaking, unlike many other dried beans.
Flavor Profile: Lentils typically have a meatier, earthy flavor, while peas tend to be sweeter, particularly split peas when cooked.

Botanical Family Tree: Cousins, Not Siblings

While both peas and lentils are members of the Fabaceae family, which includes all legumes, they are not from the same genus. This means they are botanical cousins, not siblings. Peas belong to the genus Pisum, with the most common garden pea being Pisum sativum, while lentils come from the genus Lens, specifically Lens culinaris. This distinction at the genus level accounts for their differences in appearance, growth, and other characteristics.

A Deeper Look into Pulses

The term 'pulse' is an important distinction here. Pulses are the dry, edible seeds of legume plants. Both lentils and dried peas (including split peas) are considered pulses. This means that while all pulses are legumes, not all legumes are pulses. For instance, fresh green peas are typically treated as a vegetable, while their dried counterparts are categorized as pulses, alongside lentils, chickpeas, and beans.

A Tale of Two Kitchens: Cooking and Flavor

The most noticeable differences between lentils and peas often become apparent in the kitchen, affecting how they are prepared and what dishes they are best suited for. The flavor, texture, and cooking times vary significantly, especially when comparing different varieties.

Common Lentil Varieties

Brown Lentils: The most widely available type, they have a mild, earthy flavor and hold their shape relatively well after cooking, making them good for salads and side dishes.
Green Lentils: Larger and firmer than brown lentils, they have a slightly peppery taste and maintain their structure even better, ideal for salads or hearty main dishes.
Red Lentils: These have a nutty, mild flavor and break down into a creamy, mushy consistency when cooked. This makes them perfect for soups, stews, and Indian dals.
Black (Beluga) Lentils: Small, black, and delicate, they have a rich, earthy flavor and hold their shape exceptionally well, resembling caviar when cooked.

The Versatile Pea

Peas offer a diverse range of culinary options depending on their preparation:

Garden or English Peas: These are the fresh, sweet peas picked from the pod and are usually served as a vegetable.
Snow and Sugar Snap Peas: Eaten with their pods, these are popular in stir-fries and salads.
Split Peas (Green or Yellow): These are dried field peas that have been hulled and split. The splitting allows them to cook much faster and they disintegrate into a thick, creamy texture, making them the star of classic split pea soup.

Lentils vs. Peas: A Culinary Comparison


Feature	Lentils	Peas
Best for	Soups (red), salads (green/brown), side dishes, meat substitutes	Soups (split peas), stews (split peas), stir-fries (snow/sugar snap), side vegetable (fresh)
Cooking Time	Generally faster; split versions cook very quickly without pre-soaking.	Variable; dried split peas cook faster, while whole dried peas take longer. Fresh peas cook quickly.
Flavor Profile	Earthy, often described as nutty or peppery.	Sweet, especially when fresh. Split peas have a sweeter, more subtle earthy flavor.
Texture	Varies by variety: some hold shape (green/brown), others become creamy (red).	Creamy and thick when cooked down (split peas). Firm yet tender when fresh.
Soaking	Not generally required for cooking.	Dried peas typically do not require soaking.

Nutritional Breakdown: Peas Win the Vitamin Race, Lentils Dominate on Minerals

While both legumes are incredibly healthy, providing an excellent source of plant-based protein and fiber, their micronutrient concentrations differ. A closer look reveals that peas are notably richer in vitamins, while lentils hold the edge in minerals.

The Vitamin and Mineral Differences

Peas are particularly rich in vitamins A, C, K, and several B-vitamins, including B5.
Lentils, on the other hand, are a better source of minerals such as iron, folate (B9), phosphorus, and copper. This higher mineral content makes lentils a good choice for those needing an iron boost.
In terms of overall macronutrients, lentils are slightly higher in protein and calories per 100g compared to peas.

Conclusion: More Alike Than Different, But Choose Wisely

So, are lentils close to peas? Yes, they are in the same botanical family, making them distant relatives. They are both classified as pulses when dried and offer incredible nutritional benefits. However, their unique characteristics in species, flavor, texture, and micronutrient balance make them distinct players in the culinary world. The choice between them often comes down to the desired texture and flavor for a specific dish. For a hearty, protein-rich dish that holds its shape, green or brown lentils are an excellent choice. For a creamy, comforting soup, split peas are the undisputed champion. By understanding these nuances, home cooks can use both legumes to their full potential, adding nutritious and delicious variety to their meals.

Sourcing and Recommendations

For quality US-grown pulses and further information on cultivation and recipes, the USA Pulses website is an excellent resource.

Frequently Asked Questions

No, while both are legumes and belong to the same botanical family (Fabaceae), they are distinct species with different growth habits, appearances, and culinary properties.

A pulse is the dry, edible seed of a legume plant. Both dried lentils and dried peas (like split peas) are considered pulses. The term 'legume' refers to the plant itself.

No, neither lentils nor split peas require pre-soaking. They cook relatively quickly compared to larger beans, often in under an hour.

Lentils generally contain more protein per 100g compared to peas, making them a slightly more protein-dense option.

You can, but it will affect the final dish. Split peas tend to break down and create a creamy texture, while certain lentils (like green or brown) will hold their shape better. The flavor profile will also differ slightly.

Yes, fresh green peas are legumes, as they grow in a pod. However, nutritionally they are often grouped with starchy vegetables, while their dried counterparts (pulses) are considered both a vegetable and a protein source.

Both are excellent sources of fiber and plant-based protein. Peas are richer in vitamins, while lentils have more minerals like iron and folate. The 'healthier' option depends on the specific nutrients you want to prioritize.