Are Lima Beans the Same as Lentils? Key Differences Explained

December 4, 2025 •

3 min read

Lentils and beans are both pulses, which are the edible seeds of legume plants. However, there is a common misconception that lima beans and lentils are the same. Lima beans possess distinct characteristics from lentils, which sets them apart in the kitchen and nutritionally.

Quick Summary

Lima beans and lentils are not the same, although both are legumes. Lentils are small and cook quickly, while lima beans are larger, require more time to cook, and are often soaked beforehand. Both offer different textures and flavors.

Key Points

Key Differences: Lima beans and lentils are distinct types of pulses, both belonging to the larger legume family.
Visual Distinction: Lentils are small and lens-shaped, while lima beans are larger and oval or kidney-shaped.
Cooking Time: Lentils cook quickly without pre-soaking, whereas dried lima beans require soaking and longer cooking.
Nutritional Edge: Lentils are often higher in folate and iron, while both offer significant fiber and protein.
Digestibility: Lentils contain fewer phytates than beans, making them potentially easier to digest.
Culinary Use: Lentils are great for quick soups and salads, while lima beans' creamy texture is better for stews and casseroles.

Understanding Legumes and Pulses

Both lima beans and lentils belong to the Fabaceae family of plants, also called legumes. A pulse is the edible, dried seed from a legume plant, such as a lentil or bean. While all pulses are legumes, not all legumes are pulses. Both lima beans and lentils are pulses, but they come from different parts of the extensive legume family.

Characteristics of Lima Beans

Lima beans, also known as butter beans, are larger, plump, and oval or kidney-shaped. They have a mild, starchy taste and a smooth, creamy texture after cooking. They are available dried or fresh. Dried lima beans typically need overnight soaking to soften and reduce cooking time, which can take up to an hour. Lima beans are a good source of dietary fiber and protein.

Characteristics of Lentils

Lentils, are the smallest members of the pulse family. They have a small, flat, lens-like shape. Lentils cook relatively quickly, often in 20-30 minutes, without needing to be pre-soaked. They have an earthy flavor and a firm texture that can range from holding their shape (green, brown) to becoming soft (red). Lentils are a nutritional powerhouse and are more easily digested than some other beans.

Lima Beans vs. Lentils: A Comparison


Feature	Lima Beans	Lentils
Botanical Family	Legume (Pulse)	Legume (Pulse)
Appearance	Larger, plump, oval/kidney-shaped	Smaller, flat, lens-shaped
Pre-soaking	Generally recommended for dried versions	Not required
Cooking Time	Longer (approx. 45-60+ min for dried)	Shorter (approx. 20-30 min)
Texture	Creamy and starchy	Soft, earthy, can be firm or mushy
Flavor	Mild, somewhat buttery	Earthy, can vary by color
Nutritional Profile	Rich in fiber, protein, minerals	Generally higher in folate and iron per serving
Digestion	Higher in phytates than lentils	Lower in phytates, generally easier to digest

Cooking and Culinary Applications

The key differences in cooking are in preparation and texture. Lentils are perfect for quick soups, stews, and side dishes because they cook quickly. Red lentils are ideal for thickening soups or making purees. Green and brown lentils are excellent for salads or hearty stews because they hold their shape better. Lima beans are a great addition to casseroles and thicker soups because of their creamier texture. The classic Southern butter bean dish, highlights their rich texture.

Cooking Instructions for Dried Lima Beans:

Soak the dried lima beans in cold water overnight to reduce cooking time and aid digestion.
Rinse the beans thoroughly before cooking.
Cover the beans with fresh water and bring to a boil.
Reduce heat and simmer until tender. This may take 45-60 minutes, depending on the bean's size and age.

Cooking Instructions for Lentils:

Rinse lentils under cold water to remove any debris.
Place lentils in a pot with water or broth (ratio depends on the recipe).
Bring to a boil, then reduce heat and simmer until tender. Timing depends on the variety:
- Red lentils: 15-20 minutes, will become very soft.
- Brown/Green lentils: 25-30 minutes, will hold their shape better.

Conclusion

Lima beans and lentils, though both are members of the legume family, are fundamentally different. Their unique shapes, textures, nutritional aspects, and preparation methods mean they are not interchangeable in recipes. Both offer immense health benefits as plant-based proteins. Knowing these distinctions allows for better culinary choices and a deeper appreciation for the pulse family. For further reading, visit the Harvard Nutrition Source for the nutritional benefits of legumes.

Frequently Asked Questions

No, lentils do not require pre-soaking, unlike many dried beans. Simply rinse them before cooking.

Due to different textures and cooking times, lentils are generally not a good substitute for lima beans, particularly in dishes where the beans should hold their shape. Lentils will break down much faster and alter the texture.

Yes, lima beans and butter beans are the same. 'Butter bean' is more common in the Southern U.S. and the U.K..

Both are healthy, nutrient-dense legumes. Lentils are often higher in folate, iron, and certain types of fiber per serving. The best choice depends on your needs.

Lentils have fewer indigestible sugars and phytates than many beans. This can result in easier digestion and less flatulence.

Soaking dried lima beans overnight and rinsing them before cooking helps reduce the levels of phytates, which can cause digestive issues.

Lentils cook much faster, typically in 20-30 minutes, without needing to be soaked, while dried lima beans can take over an hour to cook even after pre-soaking.