What Beans Are Lentils? Unveiling the Legume Family

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.

Quick Summary

Lentils and beans are both from the legume family, but they are different. Lentils are smaller, lens-shaped, and cook faster, unlike beans, which are larger and require soaking.

Key Points

• Not the Same: Lentils are not beans, but both are pulses, the edible seeds of the legume family.

• Shared Family: Lentils and beans are in the same Fabaceae family but are different species.

• Cooking Time: Lentils cook faster than most beans and do not need to be soaked.

• Shape Differences: Lentils are small and lens-shaped, while beans are larger and oval.

• Nutritional Advantages: Lentils often have more protein, fiber, and iron compared to many beans.

• Texture Variety: Different lentils offer varying textures, which is not the case for most beans.

Understanding the Legume Family

The legume family (Fabaceae) is a vast group of plants that produce their fruit in a pod. This family includes many plants, such as beans, lentils, peas, peanuts, and clover. Pulses are the dried edible seeds of legumes, a subgroup that includes both beans and lentils. Understanding this botanical classification is important to appreciate the similarities and differences between beans and lentils.

Lentils: Quick-Cooking and Nutritious

Lentils (Lens culinaris) are small, lens-shaped seeds that grow in pods. They are one of the oldest cultivated crops, with evidence of their use dating back thousands of years. Lentils cook faster than many other legumes, and they do not require pre-soaking. This makes them a convenient and versatile ingredient for soups, stews, salads, and side dishes.

Common types of lentils:

• Brown Lentils: These are the most common type, with a mild, earthy flavor. They hold their shape well during cooking.
• Green Lentils: Also known as French green or Puy lentils, these lentils are larger and firmer than brown lentils. They have a peppery taste and maintain their texture after cooking.
• Red and Yellow Lentils: These lentils are hulled and split. They break down and become creamy when cooked, making them ideal for purees and thick soups.
• Black Lentils: Also called Beluga lentils, these are small, shiny lentils that retain their shape well and have a rich, earthy flavor.

Beans: A Diverse Group of Legumes

Beans represent a diverse group of legumes, belonging to various genera, with many common varieties in the Phaseolus genus. These include kidney beans, black beans, pinto beans, and navy beans. They are generally larger and more kidney-shaped or oval than lentils. Beans typically require a longer cooking time and may need to be soaked before cooking to reduce cooking time and improve digestibility.

Cooking Differences

The cooking process highlights key differences between lentils and beans. Lentils cook quickly and can be used in many ways. Red lentils break down to a mush, suitable for Indian dal. Green lentils hold their shape, making them suitable for salads. Conversely, beans like chickpeas and kidney beans maintain their shape, working well in chilis, stews, and salads. The cooking time and texture of each type of legume make them suitable for different recipes.

Nutritional Comparison: Lentils vs. Beans

Both lentils and beans offer many nutrients. The nutritional content may vary based on the type and preparation method. The following table compares the approximate nutritional content of cooked lentils and beans (e.g., kidney beans) per 100g serving.

Nutrient (per 100g)	Lentils (Approx.)	Beans (e.g., Kidney Beans) (Approx.)	Notes
Protein	~9.02g	~4.8g	Lentils contain more protein.
Fiber	~7.9g	~5.5g	Lentils contain more fiber.
Carbohydrates	~20.13g	~20.49g	Similar carbohydrate content.
Iron	~3.33mg	~0.29mg	Lentils contain significantly more iron.
Folate	~90% DV (1 cup)	~40% DV (1 cup)	Lentils are a great source of folate.
Digestibility	Less gas-producing	Can cause more gas	Lentils may cause less gas due to lower indigestible sugars.

Frequently Asked Questions

Conclusion

Lentils are not beans but are related as members of the legume family. Both are pulses, the edible seeds from legume pods, but differ in genus, shape, size, and cooking properties. Lentils, with their small, lens-like shape, cook faster and offer a distinct nutritional profile, including higher iron and folate. Beans, provide a range of textures and flavors. Understanding the differences allows for better culinary choices and dietary planning.

For additional nutritional information about legumes and their health benefits, the Harvard T.H. Chan School of Public Health is an authoritative resource.

Frequently Asked Questions

Are lentils a vegetable?

Yes, lentils are often considered a vegetable in dietary guidelines, due to their fiber, vitamin, and mineral content.

Are pulses and legumes the same?

No, a pulse is the dried seed of a legume. Legume refers to the entire plant, including the pod and seeds.

Are beans or lentils healthier?

Both are nutritious. Lentils often have more protein, fiber, iron, and folate per serving than many beans.

Do lentils cause gas?

Lentils cause less gas than some beans because they have fewer indigestible sugars.

Why do lentils cook faster than beans?

Lentils are smaller and flatter than most beans, so they cook faster.

Can I substitute beans for lentils?

It depends on the recipe. They can be substituted in some recipes, but not in all. For example, in a salad, lentils could be substituted for beans. But in a soup where the lentil is meant to break down, a bean wouldn't create the same texture.

What is the origin of the word 'lentil'?

The word "lentil" comes from the Latin word lens, due to the lens-like shape of the seed.