Are Yellow Lentils the Same as Brown Lentils? No, and Here's Why

While lentils come in a variety of colors, a staggering number of people are unaware of the significant differences between them. The common misconception that yellow lentils are the same as brown lentils is often a source of confusion for many home cooks. In reality, these two varieties possess unique characteristics that impact how they are best used in the kitchen.

Quick Summary

Yellow and brown lentils are not the same; they differ in processing, cooking time, and resulting texture. Brown lentils retain their shape and have an earthy flavor, while yellow lentils are typically hulled, split, and become soft and creamy when cooked. Their culinary applications also differ significantly based on these properties.

Key Points

• Not the Same: Yellow lentils and brown lentils are distinct varieties with different culinary properties and are not interchangeable in recipes.

• Texture is Key: Brown lentils hold their shape well, making them ideal for salads and soups, while yellow lentils break down into a creamy consistency, perfect for curries and purees.

• Processing Matters: The difference comes from processing; brown lentils are sold whole with their skin, whereas yellow lentils are hulled and split.

• Flavor Profiles Vary: Brown lentils have a mild, earthy flavor, while yellow lentils are known for their sweet, nutty taste.

• Cooking Time Difference: Yellow lentils cook significantly faster (15–20 minutes) than brown lentils (20–30 minutes) due to their split and hulled nature.

• Specific Uses: Choose brown lentils for hearty stews and veggie burgers and yellow lentils for smooth dals and creamy soups.

Distinctly Different: Understanding the Varieties

No, yellow lentils are not the same as brown lentils. These two popular legumes differ significantly in their characteristics, including their processing, cooking properties, flavor, and best culinary uses. The variation stems from how they are prepared for market. Brown lentils are typically sold whole with their skin intact, which is why they hold their shape relatively well after cooking. Yellow lentils, on the other hand, are often sold as 'dal,' meaning they have been split and had their outer husks removed. This fundamental difference in processing is the primary reason for their varying textures when cooked.

The Anatomy of a Lentil

To truly grasp the differences, it helps to understand a lentil's structure. A whole lentil seed is comprised of an outer seed coat (or hull) and two inner cotyledons. Brown lentils are sold with their seed coat, which provides a layer of protection that helps them stay firm during cooking. Yellow lentils are created by taking varieties like brown or green lentils, splitting them, and removing this protective seed coat. This removal is what allows them to break down and become creamy, which is ideal for certain dishes but unsuitable for others.

A Culinary Comparison

Cooking with the right type of lentil can make all the difference in a dish's outcome. Using brown lentils in a soup where a creamy consistency is desired will not yield the same results as using yellow lentils. Likewise, attempting to use yellow lentils in a salad that requires a firm texture will result in a mushy disappointment. This is why many chefs and home cooks keep multiple varieties on hand.

Here is a simple breakdown of the key differences:

• Brown Lentils: These are the most common and versatile variety, often labeled simply as "lentils". They have a robust, earthy flavor and range in color from khaki to dark brown. When cooked, they tend to get slightly mushy but largely retain their shape, which makes them perfect for thickening soups, bulking up stews, and creating hearty veggie burgers. Their cooking time is typically around 20–30 minutes.
• Yellow Lentils: Also known as 'moong dal' or 'toor dal' in Indian cuisine, these are characteristically mild, sweet, and nutty in flavor. As split and hulled lentils, they cook much faster and break down completely into a soft, creamy consistency. This makes them the ideal choice for creating smooth, thick curries, dals, and purees.

Table: Yellow Lentils vs. Brown Lentils

Feature	Yellow Lentils	Brown Lentils
Processing	Hulled and split	Whole, skin intact
Texture when cooked	Soft and creamy	Holds shape, slightly mushy
Flavor Profile	Mild, sweet, nutty	Hearty, earthy
Primary Use	Soups, curries, dals	Soups, stews, veggie burgers
Cooking Time	15–20 minutes	20–30 minutes
Common Names	Moong Dal, Toor Dal	Standard lentils
Holding Shape	No, they disintegrate	Yes, they largely hold shape

Which Lentil Should You Use?

The choice between yellow and brown lentils depends entirely on the desired texture and flavor of the final dish. If you are making a hearty, rustic soup or a salad where you want the lentils to remain somewhat firm and distinct, brown lentils are the best choice. Their earthy flavor pairs well with a variety of herbs and spices. For a creamy Indian dal, a smooth purée, or a thick soup, yellow lentils are the superior option. They lend themselves to recipes where the legume acts as a thickening agent and an important part of the sauce's consistency.

Yellow Lentils in Action

Recipes using yellow lentils often require a soft, creamy texture. One classic example is a simple yellow dal, where the lentils are cooked down with turmeric and other spices to create a comforting, thick stew. Their mild flavor profile also makes them a great, subtle base for pureed baby foods or for thickening vegetable-based sauces without overpowering the other ingredients.

Brown Lentils in Action

For recipes where a firm texture is prized, brown lentils are key. They are a staple in many lentil soup recipes, providing a solid, toothsome bite. They also work wonderfully as a plant-based substitute for ground meat in dishes like lasagna, meatloaf, or veggie burgers. A warm lentil salad with roasted vegetables and a zesty vinaigrette is another excellent way to showcase the unique texture of brown lentils.

Conclusion

While both yellow and brown lentils are highly nutritious and versatile legumes, their differences are critical to producing the intended culinary result. Brown lentils, sold whole with their skin, are prized for their hearty texture and earthy flavor, making them ideal for dishes where they need to hold their shape. Yellow lentils, which are split and hulled, cook down quickly into a creamy consistency perfect for dals, purees, and thick soups. Understanding these distinctions ensures you select the correct type for your recipe, turning a potentially disappointing meal into a culinary success. For further reading on different lentil types, the Canadian industry resource Pulses.org provides excellent information on various pulse crops and their uses.

References

• WebstaurantStore. “Types of Lentils: Red, Green, Brown, & More”. March 6, 2023. Accessed October 12, 2025. https://www.webstaurantstore.com/blog/4284/types-of-lentils.html
• Adascan Grain Corporation. “Understanding different Types of Lentils”. June 20, 2017. Accessed October 12, 2025. https://www.adascan.ca/blog/understanding-different-types-lentils/
• Oh My Veggies. “A Comprehensive Guide to Lentils”. November 2, 2022. Accessed October 12, 2025. https://ohmyveggies.com/a-comprehensive-guide-to-lentils/
• TajSpices. “Which Colour Lentils are the Healthiest?”. August 8, 2022. Accessed October 12, 2025. https://tajspices.co.uk/blogs/news/which-colour-lentils-are-the-healthiest
• Veecoco. “The Ultimate Guide To Lentils”. January 28, 2021. Accessed October 12, 2025. https://www.veecoco.com/blog/ultimate-guide-to-lentils
• Pulses.org. “Brown Lentils”. Accessed October 12, 2025. https://pulses.org/what-are-pulses/visual-guide-to-pulses/57-lentils/570-brown-lentils
• Plant-Based on a Budget. “A Complete Guide to Lentils”. September 8, 2021. Accessed October 12, 2025. https://plantbasedonabudget.com/a-complete-guide-to-lentils/
• Country Life Foods. “Exploring 6 Types Of Lentils - Their Differences And How To ...”. Accessed October 12, 2025. https://countrylifefoods.com/blogs/country-life-feed/exploring-6-types-of-lentils
• Nation's Restaurant News. “Flavor of the Week: Yellow Lentils”. Accessed October 12, 2025. https://www.nrn.com/menu-trends/flavor-of-the-week-yellow-lentils
• Gourmet Foods International. “Lentils Golden Yellow Packer”. Accessed October 12, 2025. https://www.gfifoods.com/163271-packer-lentils-golden-yellow

Frequently Asked Questions

Can I substitute yellow lentils for brown lentils?

No, it is not recommended to substitute yellow for brown lentils. Yellow lentils break down and become mushy, while brown lentils hold their shape, so the substitution would drastically change the texture of your final dish.

What is another name for yellow lentils?

In Indian cuisine, yellow lentils are often called 'dal,' and specific types include 'moong dal' (made from split mung beans) or 'toor dal' (split pigeon peas).

What is the primary culinary use for brown lentils?

Brown lentils are best used in dishes where you want the lentils to maintain their shape, such as hearty soups, stews, casseroles, and veggie burgers.

Why do yellow lentils cook faster?

Yellow lentils cook faster because they are sold hulled and split. Removing the outer skin and splitting the lentil in half reduces their cooking time dramatically compared to whole, skin-on lentils.

Do I need to soak yellow or brown lentils before cooking?

Neither yellow nor brown lentils require soaking before cooking. However, it is a good practice to rinse all lentils before use to remove any dust or debris.

What is the difference in flavor between yellow and brown lentils?

Yellow lentils have a mild, nutty, and slightly sweet flavor, while brown lentils have a more robust, earthy flavor that is often considered the standard lentil taste.

Are yellow and brown lentils equally nutritious?

Both yellow and brown lentils are highly nutritious, offering excellent sources of protein, fiber, and various minerals. The specific nutrient content can vary slightly, but they are both a healthy addition to any diet.