What is the Best Color of Lentils? A Guide to Choosing the Right Variety

January 5, 2026 •

4 min read

Lentils are one of the oldest domesticated crops, prized for their high protein and fiber content. With numerous varieties available, understanding what is the best color of lentils for your culinary needs can elevate your dishes from ordinary to extraordinary.

Quick Summary

The ideal type of lentil is determined by the dish, as each color offers unique textures and flavors when cooked. Selecting the right variety ensures optimal results for everything from creamy soups to hearty, firm salads.

Key Points

No Single 'Best' Color: The ideal lentil depends on your specific recipe and desired texture, not one superior color.
Red Lentils are Quick and Creamy: These cook down rapidly and are best for thickening soups, curries, and sauces.
Green and Black Lentils Hold Their Shape: With firmer skins, varieties like Beluga and Puy are perfect for salads and side dishes where you want distinct texture.
Brown Lentils are Versatile: The common, all-purpose brown lentil is a reliable choice for hearty soups and stews.
Black Lentils are Nutrient Powerhouses: Beluga lentils often contain the highest protein, fiber, and antioxidant levels among all varieties.
Cooking Time Varies Significantly: Expect red lentils to cook fastest (15-20 min) and green lentils to take the longest (30-45 min).

Debunking the Myth of a Single "Best" Lentil

There is no single definitive answer to the question, "What is the best color of lentils?" The 'best' variety is entirely dependent on the desired outcome of your dish. Different types of lentils offer distinct flavor profiles, textures, and cooking properties, making each one uniquely suited for specific culinary applications. To select the right one, you must first understand the characteristics of the most common varieties, including red, brown, green, and black lentils.

Red and Yellow Lentils: The Creamy Quick-Cookers

Red and yellow lentils are prized for their mild, slightly sweet flavor and incredibly fast cooking time. Because they are often sold hulled and split, they break down almost completely when cooked, resulting in a smooth, creamy, and soft texture. This makes them the perfect choice for dishes where a thick, luxurious consistency is desired.

Best Uses for Red and Yellow Lentils:

Soups and Curries: Ideal for Indian dals and other curries where they thicken the liquid naturally.
Purées and Sauces: Their soft texture is excellent for creating creamy spreads and sauces.
Mash: A great base for mashed lentil sides due to their smooth consistency.

Brown Lentils: The Versatile All-Rounder

Brown lentils are the most common and versatile variety, often labeled simply as "lentils" in stores. They have a mild, earthy flavor and hold their shape relatively well during cooking, though they can become mushy if overcooked. Their adaptability makes them a fantastic all-purpose lentil for a wide range of recipes.

Best Uses for Brown Lentils:

Soups and Stews: A classic choice for hearty, traditional lentil soup.
Veggie Burgers: Works well as a binder and base for vegetarian patties.
Salads: Can be used in salads when not overcooked, but may not hold their shape as perfectly as green or black varieties.

Green Lentils: The Firm and Peppery Choice

Green lentils are known for their robust, peppery flavor and their ability to hold their shape exceptionally well after cooking. Varieties like the more expensive French Puy lentils are particularly prized for their firm, "al dente" texture. This makes them an excellent choice for recipes where you want a distinct, whole lentil presence rather than a creamy one.

Best Uses for Green Lentils:

Salads: Their firm texture makes them perfect for holding up in vinaigrettes and with other vegetables.
Side Dishes and Pilafs: Great for serving alongside other proteins or grains where texture is key.
Warm Dishes: Ideal for casseroles and stews where you want the lentils to remain distinct.

Black (Beluga) Lentils: The Nutritious and Elegant Option

Named for their resemblance to Beluga caviar, these small, glossy black lentils have a rich, earthy flavor and a firm texture that holds up beautifully through cooking. Black lentils are also considered by many to be the most nutritious variety, offering the highest protein content along with ample antioxidants.

Best Uses for Black (Beluga) Lentils:

Salads and Grain Bowls: Adds an elegant touch and firm texture to cold dishes.
Sides and Garnishes: Creates a striking presentation as a side dish or garnish.
Veggie Burgers and Meat Replacements: Their rich flavor and firm texture make them great for mimicking ground meat in many dishes.

Comparison of Lentil Varieties


Lentil Type	Flavor Profile	Cooked Texture	Cooking Time	Best For
Red/Yellow	Mild, sweet, nutty	Soft, creamy, mushy	15-20 min	Soups, curries, purees
Brown	Mild, earthy	Softens but holds shape (if not overcooked)	25-35 min	Hearty soups, stews, burgers
Green/Puy	Peppery, earthy	Firm, retains shape	30-45 min	Salads, side dishes, pilafs
Black (Beluga)	Rich, earthy	Firm, holds shape well	25-30 min	Salads, grain bowls, elegant sides

Cooking Tips for Perfect Lentils

Rinse thoroughly: Before cooking, always rinse dried lentils to remove any dust or debris.
No soaking required: Unlike most beans, lentils do not require pre-soaking, which saves a lot of preparation time.
Watch the clock: Cooking times vary significantly by variety. Keep an eye on them to achieve your desired texture, from firm to soft.
Season at the end: Add salt and acidic ingredients like vinegar or lemon juice at the end of cooking, as they can sometimes toughen the lentils and prevent proper softening.
Use the right liquid: Cooking lentils in vegetable or chicken broth instead of water can significantly enhance their flavor.

Conclusion: The Right Lentil for the Right Job

Ultimately, the question of what is the best color of lentils has no single answer because each variety is designed for a specific purpose. For a quick, creamy soup or curry, red lentils are your best bet. If you need a versatile, all-purpose option for stews, brown lentils are the go-to. For salads and other dishes that require a firm, defined texture, green or black lentils are the superior choice. By considering the texture, flavor, and cooking time required for your recipe, you can choose the right lentil every time and enjoy the incredible nutritional benefits of this humble legume. For more detailed information on a healthy diet, visit Harvard's Nutrition Source at The Nutrition Source on Harvard T.H. Chan School of Public Health.

Frequently Asked Questions

No, lentils do not require soaking before cooking. Unlike other legumes, their small size and thinner skins allow them to cook relatively quickly without pre-soaking.

While all lentils are nutrient-dense, black beluga lentils are often cited as the most nutritious. They boast the highest amounts of protein, iron, and antioxidants compared to other varieties.

Brown lentils are the most common, have a mild, earthy flavor, and hold their shape reasonably well. Green lentils, which include the French Puy variety, have a stronger, peppery taste and hold their shape more firmly, making them better for salads.

You can, but the results will differ. Substituting red lentils for green lentils, for example, will change the dish's texture from firm to creamy. For the best outcome, choose the lentil type based on the recipe's desired texture.

Red lentils turn mushy because they are hulled and split, causing them to break down quickly during cooking. This is a desirable quality for thickening soups and curries, not a mistake.

Dried lentils can be stored in an airtight container in a cool, dark place for up to a year without losing flavor. Some sources say they can last even longer if properly stored.

To add more flavor, cook lentils in vegetable or chicken broth instead of plain water. You can also add aromatic vegetables like onion, garlic, and carrots, or include a bay leaf or fresh herbs during cooking.