Tag: Types of lentils

Lentils are not beans, but rather a type of pulse, the edible seed of a legume plant. Both lentils and beans are part of the broader legume family, yet they differ in various ways, including size, shape, and preparation methods.

According to the Food and Agriculture Organization (FAO), lentils are a widely cultivated pulse crop, with global production reaching millions of metric tons annually. For those exploring plant-based diets or simply expanding their culinary horizons, understanding what all are considered lentils is the first step toward unlocking a world of flavor, texture, and nutrition.

With more than 25% of their composition being protein, lentils are a powerhouse of nutrition and an excellent meat alternative. But not all lentils are created equal. Different varieties, categorized primarily by color, offer unique textures and flavors that are best suited for specific dishes. The three primary types of lentils you will encounter most frequently are brown, green, and red.

While the terms are often used interchangeably, lentils are a specific type of dried edible seed, known as a pulse, which comes from the larger family of flowering plants called legumes. This hierarchy is key to understanding what truly qualifies as a lentil and how they differ from other popular staples like beans and chickpeas.

Fact: Horse Gram (Kulthi) offers the highest protein content among many common lentil varieties, providing up to 30 grams per 100g. This guide delves into which lentils have the highest protein content and explores the nutritional benefits of the most popular types, helping you make informed dietary choices.