How is a Pulse Different from a Lentil? Your Complete Guide

December 23, 2025 •

3 min read

According to the Food and Agriculture Organization of the United Nations, pulses are dry edible seeds of leguminous plants, a category that includes lentils. For many, however, confusion remains about how is a pulse different from a lentil and the exact relationship between the two.

Quick Summary

Pulses are the dried edible seeds of legumes, a broad category encompassing dried beans, peas, and chickpeas. Lentils are a specific, lens-shaped type of pulse harvested for its dry seed.

Key Points

Categorization: All lentils are pulses, but not all pulses are lentils; pulses are a broader category of dried legume seeds.
The Legume Family: Both pulses and lentils belong to the larger botanical family of legumes, which also includes fresh peas, beans, and oilseeds.
Key Distinction: The term 'pulse' refers specifically to the dried, edible seed, distinguishing it from fresh legumes or oilseed varieties.
Shape and Size: Lentils are uniformly small and lens-shaped, while other pulses like beans and chickpeas vary widely in size and shape.
Cooking Time: Most lentils cook relatively quickly and do not require soaking, whereas many larger pulses, like dried beans, do need to be soaked and cooked longer.
Nutritional Value: Both pulses and lentils are excellent sources of plant-based protein, fiber, and various minerals, though specific nutrient concentrations can differ.

Understanding the Legume Family

To understand how a pulse differs from a lentil, it's helpful to know they are both part of the larger legume family. Legumes are plants from the Fabaceae family that produce seeds in a pod, including fresh and dried varieties, as well as oilseeds like peanuts and soybeans. Pulses and lentils are specific types within this broad family.

What are Pulses?

Pulses are defined by the Food and Agriculture Organization (FAO) as the dried edible seeds of leguminous plants harvested for their dry grain. This definition excludes legumes harvested green (like green beans) or primarily for oil (like soybeans). Pulses are characterized by low fat and high protein and fiber content.

Common types of pulses include:

Dry beans such as kidney, black, pinto, and navy beans.
Dry peas, including split peas and chickpeas.
Lentils, such as brown, green, red, and black varieties.
Other varieties like pigeon peas, cowpeas, and faba beans.

What are Lentils?

Lentils are a specific kind of pulse, recognized by their small, lens-like shape. They come from the plant Lens culinaris. All lentils fall under the pulse category, but not all pulses are lentils. Lentils generally cook faster than larger pulses like chickpeas and typically don't require pre-soaking.

Key Varietals of Lentils

Lentils are available in different colors, each with unique flavors and textures:

Brown Lentils: Common and versatile, with a mild flavor and creamy texture, holding their shape well.
Green Lentils: Larger with a peppery taste, also retaining shape well, suitable for salads.
Red Lentils: Often sold split, they have a nutty, sweet flavor and soften significantly when cooked, great for thickening dishes like soups and dals.
Beluga Lentils: Small black lentils with a rich, earthy flavor, maintaining their shape after cooking.

Pulse vs. Lentil: Key Differences at a Glance


Feature	Pulses (General Category)	Lentils (Specific Type)
Definition	Dried, edible seeds of legumes harvested for dry grain.	A type of pulse with small, lens-shaped seeds.
Scope	Broad category including dry beans, peas, and chickpeas.	Subcategory of pulses.
Shape & Size	Varies (round, kidney-shaped, spherical).	Small, flattened, lens-shaped.
Cooking Time	Varies; larger types may need soaking and longer cooking.	Generally cooks quickly; usually no soaking needed.
Examples	Kidney beans, chickpeas, split peas, lentils.	Brown, green, red, black lentils.

Nutritional Similarities and Differences

Both pulses and lentils are recognized for their health benefits. They are excellent sources of plant-based protein, fiber, complex carbohydrates, iron, and folate, while being low in fat and cholesterol-free. While generally similar in nutritional value, specific nutrient levels can vary between different types of pulses and lentils. For example, lentils may contain higher amounts of folate, iron, and fiber compared to some beans.

Culinary Uses of Pulses and Lentils

Lentils, being a type of pulse, share many culinary uses, but their characteristics also lend themselves to specific applications.

General Pulse Uses

Pulses like kidney beans and chickpeas are often used in hearty soups, stews, curries, and chili due to their ability to hold shape and absorb flavors. They are also the base for dips like hummus.

Specific Lentil Uses

Lentils, especially red lentils which break down easily, are excellent for thickening quick soups and Indian dals. Green and brown lentils, which keep their shape, are good additions to salads and can be used in vegetarian dishes like burgers.

Conclusion: The Final Clarification

To summarize, the distinction between a pulse and a lentil is that a lentil is a specific variety within the broader category of pulses. Pulses are defined as the dried edible seeds of legumes, including dry beans, peas, and chickpeas. Lentils are characterized by their small, lens shape and shorter cooking time. Both are highly nutritious, providing ample protein and fiber. When selecting lentils at the store, you are choosing a specific type of pulse.

For more detailed information, the FAO website offers a definition of pulses.

Frequently Asked Questions

The primary difference is that 'pulse' is a broad category for dried legume seeds, and 'lentil' is a specific type of pulse known for its small, lens-like shape.

Chickpeas are a type of pulse. They are part of the broad category of dried legume seeds that includes lentils, but they are not a variety of lentil.

Most pulses, such as dried beans and chickpeas, require soaking before cooking. However, lentils and split peas do not typically need to be soaked and cook much faster.

Soybeans and peanuts are not considered pulses because they have a high oil content. The term 'pulse' is reserved for dried legume seeds with low fat content that are harvested for their dry grain.

No, not always. While they are both legumes, their different cooking times, textures, and flavors mean they are not perfectly interchangeable. For instance, red lentils break down quickly, making them unsuitable for recipes requiring the beans to hold their shape.

Yes, both pulses and lentils are exceptionally healthy. They are rich in protein, fiber, iron, and folate, low in fat, and can contribute to better digestion and heart health.

Other examples of pulses include kidney beans, black beans, pinto beans, chickpeas (garbanzo beans), split peas, and fava beans.