What All Are Considered Lentils? A Comprehensive Guide to Lentil Varieties

January 11, 2026 •

4 min read

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.

Quick Summary

Lentils are the small, lens-shaped seeds of the legume family, which encompasses varieties like brown, red, green, and black. They are a type of pulse, known for being easy to prepare, nutrient-dense, and highly versatile in cooking.

Key Points

Lentils are Pulses: All true lentils are pulses, which are the dried, edible seeds of legume plants, but not all pulses (like chickpeas) are lentils.
Variety and Appearance: Lentils come in a wide range of colors, including brown, red, yellow, green, and black, which often dictates their texture and use.
Cooking Time Varies: Split and hulled lentils (like red and yellow) cook much faster and become creamy, while whole lentils (brown, green, black) take longer and retain their shape.
Texture is Key: Choose your lentil based on the desired texture; firm varieties like French green or black are best for salads, while creamy varieties are ideal for soups and dals.
Nutrient-Dense Food: All lentils are excellent sources of protein, dietary fiber, and essential minerals like iron and folate, contributing to various health benefits.

The Core Identity: What Defines a Lentil?

To understand what all are considered lentils, one must first grasp their biological classification. Lentils (scientific name: Lens culinaris) are the edible, lens-shaped seeds of an annual leguminous plant. This places them squarely within the legume family (Fabaceae), which also includes beans, peas, and peanuts. A crucial distinction is that all lentils are pulses, but not all pulses are lentils. Pulses are defined as the dried, edible seeds of legume plants. Thus, chickpeas and dried peas are pulses, but they are not true lentils.

The Common Confusion: Pulses vs. Lentils vs. Legumes

It's easy to get these terms mixed up, but their relationship can be simplified:

Legumes: The broad family of plants whose fruit is enclosed in a pod. This includes fresh peas and green beans.
Pulses: The dried, edible seeds harvested from legume plants. This includes lentils, chickpeas, and dried beans.
Lentils: A specific, lens-shaped type of pulse.

A Rainbow of Varieties: The Different Types of Lentils

Lentils come in a surprising array of colors and sizes, each offering a distinct flavor and texture profile. The search results highlight several key varieties.

Brown and Green Lentils

These are arguably the most common varieties and are often used interchangeably, although they have subtle differences. Brown lentils are mild and earthy and tend to become soft and break down when cooked, making them ideal for thickening soups and stews. Green lentils, including varieties like Eston, Richlea, and Laird, have a slightly more peppery flavor and thicker skin, which allows them to hold their shape better during cooking. They are a perfect choice for salads and side dishes.

Red and Yellow Lentils

Characterized by their quick cooking time and sweet, nutty flavor, red and yellow lentils are sold hulled and split. Because they lack their outer husk, they break down completely into a creamy purée, making them essential for Indian dals, curries, and thick soups. They are often sold as 'Masoor Dal' (red) or 'Moong Dal' (yellow).

Black Beluga Lentils

Small, glossy, and black, these lentils get their name from their resemblance to beluga caviar. They have a rich, earthy flavor and, like French green lentils, hold their shape exceptionally well after cooking. Their elegant appearance makes them a popular choice for salads, grain bowls, and as a sophisticated garnish.

French Green (Puy) Lentils

These are a premium, small lentil with a deep, blue-green mottled color. Grown in the Le Puy region of France, they are highly prized for their unique peppery, mineral-like flavor and exceptional ability to retain their shape. This makes them an excellent ingredient for gourmet salads, braised dishes, and side dishes where texture is key.

Culinary Applications and Health Benefits

Each lentil variety brings unique properties to the kitchen. The faster-cooking, split varieties are best for creating creamy textures, while the whole, firm varieties add bulk and structure. All types are nutritional powerhouses, packed with protein, fiber, iron, and folate. A cup of cooked lentils can provide up to 90% of the daily recommended folate. They are also associated with various health benefits, including supporting heart health and aiding in digestion. For more detailed information on specific varieties, you can refer to authoritative sources like Harvard's School of Public Health Nutrition Source.

Comparison Table: Key Lentil Varieties


Feature	Brown Lentils	Red/Yellow Lentils	Green Lentils	Black Beluga Lentils	French Green (Puy) Lentils
Appearance	Earthy brown to khaki	Split, reddish-orange or yellow	Pale green to gray-green	Small, glossy black	Small, mottled dark green
Texture	Soft, breaks down easily	Soft, becomes creamy	Firm, holds shape well	Firm, retains shape	Firm, holds shape best
Flavor	Mild, earthy	Mild, slightly sweet	Peppery, earthy	Rich, earthy	Peppery, mineral-like
Cooking Time	20-30 minutes	10-20 minutes	30-45 minutes	20-30 minutes	20-30 minutes
Best For	Soups, stews, veggie burgers	Curries, dals, thick soups	Salads, side dishes, pilafs	Salads, grain bowls, elegant dishes	Gourmet salads, side dishes

Tips for Cooking Different Lentils

Cooking lentils is generally straightforward and, unlike many other legumes, they do not require pre-soaking. However, the cooking time can vary significantly based on the variety:

Rinsing: Always rinse lentils before cooking to remove any dust or debris.
Simmering: For whole lentils like brown, green, and black, simmer gently rather than boiling vigorously to help them keep their shape.
Water Ratio: The general rule is about 2.5 cups of water per 1 cup of lentils, but this can be adjusted for desired consistency.
Seasoning: Wait until the lentils are almost done cooking before adding salt or acidic ingredients like vinegar or lemon juice, as these can prevent them from softening properly.

Conclusion

In summary, what all are considered lentils are the small, lens-shaped edible seeds of the Lens culinaris plant, a type of pulse within the broader legume family. Varieties are distinguished by color, texture, and flavor, with each type suited for different culinary applications, from creamy curries made with red lentils to vibrant salads featuring firm French green lentils. Their high nutritional content and versatility make them a valuable and delicious staple in kitchens worldwide.

Frequently Asked Questions

Legumes are the broad family of plants that bear pods, while pulses are the dried, edible seeds from legume plants. Lentils are a specific type of pulse, distinguished by their lens-like shape and size.

French green (Puy) lentils and black Beluga lentils are best for salads because they have a firm texture and retain their shape well after cooking.

Unlike many dried beans, lentils do not require soaking before cooking. A simple rinse to remove debris is sufficient.

Red and yellow lentils, which are sold hulled and split, cook the fastest, often in as little as 10-20 minutes. They break down into a soft, creamy consistency.

Lentils are packed with protein, fiber, iron, and folate. They can help with digestion, support heart health by lowering cholesterol, and aid in managing blood sugar levels.

Yes and no. While all lentils are nutritious, substituting them depends on the recipe's desired outcome. For example, using red lentils in a salad would result in a mushy texture, whereas using brown lentils in a dal might not yield the desired creaminess.

Beluga lentils are a small, black, and shiny variety named for their resemblance to beluga caviar. They have a rich, earthy flavor and hold their shape firmly, making them great for elegant dishes.