Can I substitute split peas for lentils? A comprehensive guide

December 2, 2025 •

4 min read

According to the American Institute for Cancer Research, legumes like lentils and split peas are recommended for lowering the risk of colorectal cancer due to their high fiber content. But when a recipe calls for lentils and you only have split peas on hand, can I substitute split peas for lentils with good results? The answer is yes, with some important considerations.

Quick Summary

Split peas can replace lentils in many recipes, though it will alter the dish's texture and flavor. Expect split peas to create a creamy, mushy consistency, while lentils often hold their shape better.

Key Points

Texture is Key: Split peas become creamy and mushy when cooked, unlike many lentils that hold their shape.
Adjust Cooking Time: Split peas take around 30-60 minutes to cook, while different lentil varieties vary, with red lentils cooking fastest.
Flavor Differences: Split peas have a sweeter, milder flavor compared to the earthier, heartier taste of most lentils.
Ideal for Soups and Dals: The creamiest dishes benefit most from swapping split peas for lentils.
Not Recommended for Salads: Avoid the swap in dishes where you need the legume to remain firm and intact.
Modify Liquid Ratios: Use more liquid when cooking split peas, as they absorb more water than lentils.

Understanding the Differences: Split Peas vs. Lentils

While both split peas and lentils are members of the legume family (Fabaceae), they are botanically distinct and possess different culinary characteristics. Understanding these core differences is the first step in a successful substitution. Split peas are dried field peas, with the husk removed and split in half to speed up cooking time. Lentils, on the other hand, are the seeds from a different plant species (Lens culinaris) and come in a variety of types, such as brown, green, red, and black.

Flavor Profile

The most noticeable difference is in taste. Split peas have a light, sweet, and earthy flavor, with green split peas often being sweeter than the milder yellow variety. Lentils typically have a richer, heartier, and more pronounced earthy flavor. Green and brown lentils have a savory, peppery quality, while red lentils are slightly nutty and sweet. The flavor difference means your final dish won't taste identical, but it can still be delicious.

Texture and Consistency

Texture is the most critical factor when swapping split peas for lentils. Because their outer skins are removed, split peas cook down into a very soft, creamy, and mushy consistency, which is ideal for thick soups and purees. Conversely, whole lentils, especially green and brown varieties, tend to hold their shape better when cooked. This is why they are often used in salads or as a hearty, intact component of a stew. Split red lentils will break down more easily than whole varieties, but typically not to the same degree as split peas.

Adjusting Your Recipe for a Successful Swap

If you need to substitute split peas for lentils, keep these cooking adjustments in mind to achieve the best results:

Cooking Time: Split peas generally take longer to cook than split red lentils, often requiring between 30 and 60 minutes of simmering. However, they cook faster than whole brown or green lentils, which can take up to 45 minutes. Always test for doneness by tasting, and note that older peas will take longer to soften.
Liquid Ratio: Split peas absorb more water than lentils during cooking. For every cup of split peas, you'll need about 3 cups of water or broth, while lentils only require about 1.75 cups per cup. Adjust your liquid accordingly to prevent the dish from becoming too thick or sticking to the bottom of the pot.
Desired Texture: Since split peas dissolve more readily, be mindful of the end texture you want. If the recipe calls for whole, firm lentils, your result with split peas will be a thicker, puree-like dish. This works well for creamy soups and dips but not for salads where the legume is a distinct element.
Seasoning: Both legumes benefit from robust seasoning, but you may need to adjust flavors to complement the slightly different taste of split peas. Spices, herbs, and aromatics like garlic, onion, and cumin work well with both.

Applications for Swapping

Recipes Where the Swap Works Well

Thick Soups: Classic lentil soup can be turned into a delicious split pea soup. The creamy texture is an advantage here.
Indian Dal: Split peas, especially yellow split peas, are a common substitute for lentils in many dal recipes. They cook down to a soft, pleasing consistency.
Curries and Purees: In dishes where a cohesive, mashed texture is desired, split peas are a perfect substitute.
Veggie Burgers: Mashed and seasoned split peas can provide a binding and textural element similar to red lentils in a veggie patty recipe.

Recipes Where the Swap is Less Ideal

Lentil Salads: Swapping split peas for firm green or brown lentils in a salad will result in a mushy, unappetizing texture rather than distinct, separate legumes.
Lentil Sloppy Joes: Similarly, recipes where the legume is meant to provide a textural bite will be compromised by the creamy nature of split peas.
Cold Appetizers: Any dish requiring the lentils to hold their shape, like certain appetizer recipes, will not work with split peas.

Comparison Table: Split Peas vs. Lentils


Feature	Split Peas	Lentils	Why it Matters for Swapping
Texture	Cook down to a creamy, mushy consistency.	Whole varieties hold their shape; red varieties soften.	The primary determinant of your final dish's texture.
Flavor	Earthy and slightly sweet.	Richer, earthier, and sometimes peppery.	Impacts the overall flavor profile of your recipe.
Cook Time	30-60 minutes, faster than whole lentils.	20-45 minutes, depending on variety.	Crucial for recipe timing and liquid management.
Soaking	No soaking required.	No soaking required for most types, though some advise it.	Saves preparation time for both options.
Nutritional Profile	Lower protein, rich in Vitamins A, C, K, B5.	Higher protein, denser in minerals like iron and folate.	Important for those with specific dietary needs.

Conclusion: The Final Verdict

Ultimately, the ability to substitute split peas for lentils depends on the recipe and your desired outcome. For dishes where a creamy, thick consistency is welcome, like soups and purees, split peas can be a great and effective stand-in. However, if the recipe relies on the firm, whole texture of lentils, such as in a salad or a hearty, chunky stew, the substitution will drastically change the result. By adjusting for texture, flavor, and cooking time, you can successfully and deliciously make the swap.

For more information on the health benefits of legumes, visit the American Institute for Cancer Research.

Frequently Asked Questions

No, split peas have a sweeter and milder flavor than lentils. While they are both earthy, the taste of your final dish will be noticeably different, though not necessarily in a bad way.

Yes, yellow split peas are a common and excellent substitute for lentils in many Indian dal recipes. They break down beautifully to create the traditional creamy, thick consistency of the dish.

No, neither split peas nor most common types of lentils require soaking before cooking. They both cook relatively quickly without this step.

Split peas generally take longer to cook than split red lentils but can be faster than whole brown or green lentils. Cook time ranges from 20 to 60 minutes depending on the variety and age.

Using split peas for a lentil salad is not recommended. Split peas cook down into a soft, mushy consistency, which would ruin the texture of a salad that requires the lentils to hold their shape.

While both are healthy legumes, lentils are denser in some key nutrients. Lentils contain more protein, iron, and folate, while peas have more vitamins A, C, and K.

If you are looking for a texture closest to split peas, split red lentils are the best choice. They also soften significantly and create a creamy consistency, although they cook much faster.