What are the pulses that are not lentils?

December 23, 2025 •

3 min read

Pulses are the dried edible seeds of legume plants, with the UN Food and Agriculture Organization (FAO) recognizing 11 major types. This guide explores what are the pulses that are not lentils, venturing into the diverse world of nutritious, dried legumes beyond one popular variety to highlight the full range of culinary possibilities.

Quick Summary

This guide differentiates pulses like chickpeas, various beans, and dried peas from lentils. It explores their distinct culinary uses, nutritional attributes, and preparation methods.

Key Points

Variety of Pulses: The pulse family includes a wide range of dried edible seeds beyond just lentils, such as chickpeas, various types of beans, and dried peas.
Beans vs. Lentils: Beans, such as kidney, black, and pinto beans, are typically larger and require pre-soaking and longer cooking times than lentils.
Dried Peas: Split peas, both yellow and green, cook quickly into a creamy, smooth consistency, making them ideal for soups and purees.
Chickpeas: Also known as garbanzo beans, chickpeas have a firm texture and nutty flavor, holding their shape well in dishes like hummus and stews.
Nutritional Diversity: Different pulses offer unique nutritional benefits; for example, chickpeas provide healthy fats, while lentils contain slightly higher protein per cup.
Cooking Differences: Most pulses, like many beans, benefit from soaking before cooking, whereas lentils and split peas do not typically require this step.
Culinary Versatility: Incorporating different pulses expands cooking possibilities, allowing for a broader range of textures and flavors in meals, from thick curries to hearty salads.

Understanding Pulses: More Than Just Lentils

Lentils are a well-known member of the pulse family, but they are just one of many types of edible, dried legume seeds. The term 'pulse' encompasses a broad group of crops that includes all types of dried beans, chickpeas, and dried peas. The key distinction is that pulses are harvested for their dry grain, unlike legumes harvested green, such as green beans, or those used primarily for oil, like peanuts and soybeans. This means a vast and diverse world of nutrition and flavor exists for those who look beyond the humble lentil.

Beans: The Diverse Family of Pulses

Beans represent a massive category within the pulse family, with a staggering number of varieties cultivated and enjoyed globally. Beans, unlike lentils, are typically oval or kidney-shaped and generally require longer cooking times, often needing to be soaked beforehand.

Common bean varieties that are not lentils:

Kidney Beans: These large, robust beans are commonly used in chili.
Black Beans: A staple in Latin American cuisine, black beans have a rich, meaty texture.
Pinto Beans: Recognizable by their mottled appearance, pinto beans are creamy when cooked.
Navy Beans: These small, white beans are often used for baked beans and hearty soups.
Cannellini Beans: A white bean popular in Italian cuisine, excellent in soups.
Fava Beans: Also known as broad beans, these are among the most ancient cultivated legumes.
Mung Beans: Widely used in Asian cooking for their versatility.

Dried Peas: From Whole to Split

Dried peas, another type of pulse, are simply field peas grown for drying. They differ significantly from lentils in culinary application and texture.

Types of dried peas:

Split Peas (Yellow and Green): These peas cook quickly without soaking, becoming a creamy purée ideal for soup.
Pigeon Peas: A small pulse popular in tropical regions.

Chickpeas: A Versatile Powerhouse

Chickpeas, or garbanzo beans, are a foundational pulse in many cuisines. Unlike lentils, they are a round, beige legume with a nutty flavor and firm texture, holding their shape well during cooking.

Two main varieties of chickpeas:

Kabuli Chickpeas: The larger, creamier type used for hummus.
Desi Chickpeas: Smaller and darker, often split to make chana dal.

Other Notable Pulses

Other pulses include cowpeas (like black-eyed peas), pigeon peas, Bambara beans, and lupins.

Comparison Table: Lentils vs. Other Common Pulses


Feature	Lentils	Chickpeas	Beans (e.g., Kidney)	Split Peas	Mung Beans
Shape	Small, flat, lens-shaped	Round, slightly irregular	Oval, kidney-shaped	Round, split in half	Small, oval, green
Cooking Time	Fast (10-45 mins), no soaking	Long (1.5-2 hrs), requires soaking	Long (1-2 hrs), requires soaking	Fast, no soaking	Medium (20-40 mins)
Texture (Cooked)	Softens quickly, some varieties hold shape	Creamy and firm, holds shape well	Soft, starchy, holds shape well	Creamy, mushy	Tender, soft
Flavor	Earthy, peppery, or mild depending on type	Nutty, slightly buttery	Mild, earthy	Sweet, mild, earthy	Mild, slightly sweet
Best For	Soups, stews, curries (dal), salads	Hummus, falafel, curries, stews	Chili, salads, stews, rice dishes	Soups, purees	Sprouts, curries (dal), stews

Conclusion

Exploring the diverse world of pulses beyond lentils enhances culinary creativity and nutritional intake. Pulses offer a range of textures, from hearty beans to creamy chickpeas and smooth split peas. While lentils provide protein and fiber, other varieties contribute different nutrients and culinary uses. Incorporating various pulses into your diet broadens flavors, textures, and health benefits. A visual guide and further insight into pulses can be found on the {Link: Pulses.org website https://pulses.org/what-are-pulses/visual-guide-to-pulses}.

Frequently Asked Questions

No, chickpeas are not a type of lentil. Both are pulses and belong to the legume family, but they are distinct crops. Chickpeas are round and beige with a nutty flavor, while lentils are smaller and lens-shaped and come in a variety of colors.

For classification purposes by the FAO, soybeans are not strictly pulses. Pulses are defined as dried legumes with a low fat content, and soybeans are classified as an oilseed due to their higher fat content.

No, you do not need to soak all pulses. While most dried beans benefit from overnight soaking to reduce cooking time and aid digestion, lentils and split peas cook relatively quickly without soaking.

Cooked beans, such as kidney or black beans, typically remain plump and hold their shape, while lentils can have a range of textures. Red and yellow lentils tend to break down and become creamy, while green and brown varieties hold their shape better.

Like soybeans, peanuts are legumes but are not classified as pulses. The term 'pulse' is reserved for dry, edible legume seeds with low oil content, while peanuts are primarily grown for their oil.

Yes, you can often substitute beans for lentils, but you may need to adjust the cooking time and expect a different texture. Smaller beans like navy or mung beans are better substitutes than large, robust kidney beans, especially in soups and stews.

Beyond common beans and peas, other notable pulses include cowpeas (like black-eyed peas), pigeon peas, Bambara beans, and lupins. Each has a unique flavor profile and is used in various cuisines worldwide.