What is the difference between lentils and pulses?

November 30, 2025 •

4 min read

According to the Food and Agriculture Organization (FAO), pulses are the dried, edible seeds of legume plants. This fact is the central point in understanding the key distinction, so what is the difference between lentils and pulses? The simplest answer is that all lentils are pulses, but not all pulses are lentils.

Quick Summary

This guide clarifies the relationship between lentils and pulses, explaining that pulses are a broader category of dried legumes that includes lentils, chickpeas, and beans. It covers their unique characteristics, nutritional profiles, and culinary applications.

Key Points

All lentils are pulses: Pulses are a category that includes all edible, dried legumes, such as lentils, chickpeas, and beans.
Lentils are a specific type: Lentils are defined by their distinct lens-like shape and come in many varieties, like red, green, and brown.
Soaking isn't always needed for lentils: Unlike many other pulses that require overnight soaking, most lentils can be cooked quickly without it.
Cooking time varies: Lentils cook faster than larger pulses like dried beans, making them ideal for quick meals.
Diverse textures: Different types of lentils offer varying textures, from creamy (red) to firm (Puy), while many beans retain their shape firmly.
Shared nutritional benefits: Both lentils and other pulses are excellent sources of plant-based protein, fiber, and essential minerals.
Culinary uses differ: Lentils are great for soups and curries that require a quicker cook time, whereas many beans are suited for longer-simmering dishes like chili.

Demystifying the Difference: All Lentils Are Pulses, But Not All Pulses Are Lentils

The most straightforward way to grasp the difference between lentils and pulses is to understand their hierarchical relationship. The term “legume” refers to the entire plant from the Fabaceae family, which grows in pods. A “pulse” is the edible, dried seed harvested from a legume plant. Therefore, all dried peas, beans, and chickpeas, along with lentils, are considered pulses. Lentils are simply one specific type of pulse.

What Exactly Are Pulses?

Pulses are the edible, dry seeds of plants within the legume family. They are a vital food source worldwide due to their high protein and fiber content, and they come in a vast array of shapes, sizes, and colors.

Common examples of pulses include:

Dried beans (e.g., kidney, black, and navy beans)
Chickpeas (garbanzo beans)
Dried peas (e.g., split peas)
Lentils

What Are Lentils?

Lentils, specifically Lens culinaris, are small, lens-shaped seeds that grow in pods. They are cultivated and harvested specifically for these dried seeds. Lentils stand out among pulses because they generally do not require pre-soaking before cooking and have a relatively short cooking time, typically ranging from 15 to 45 minutes.

Common types of lentils include:

Brown Lentils: The most common variety, with a mild flavor and holds its shape well when cooked. Ideal for soups and stews.
Green Lentils: Have a more robust, peppery flavor and maintain their shape, making them perfect for salads.
Red and Yellow Lentils: Cook quickly and tend to break down into a creamy consistency, excellent for thickening soups, curries, and purées like Indian dal.
Black Beluga Lentils: Tiny, black, and spherical, holding their shape well and prized for their earthy flavor in salads and side dishes.

Comparison Table: Lentils vs. Other Pulses


Aspect	Lentils	Other Common Pulses (e.g., Beans, Chickpeas)
Definition	A specific, lens-shaped type of pulse.	The wider category of all dried, edible legume seeds.
Soaking	Generally not required, or only a short soak for some varieties.	Often requires soaking for several hours or overnight to reduce cooking time and aid digestion.
Cooking Time	Cooks relatively quickly, typically 15–45 minutes.	Often requires longer cooking times, sometimes over an hour, even after soaking.
Texture	Can range from holding their shape (green, black) to breaking down into a creamy consistency (red, yellow).	Tends to hold shape firmly, offering a heartier texture.
Shape	Distinctive, small, and lens-shaped.	Varies widely, from kidney-shaped beans to round chickpeas and peas.
Culinary Uses	Excellent for quick soups, stews, curries, and salads.	Versatile for use in chili, hummus, casseroles, and stews.

The Shared Nutritional Power of Pulses

Despite their differences, all pulses, including lentils, share remarkable nutritional benefits. They are a powerhouse of essential nutrients and a valuable component of any healthy diet, especially for vegetarians and vegans.

High in Protein: Pulses are an excellent source of plant-based protein, making them a great meat substitute.
Rich in Fiber: They contain both soluble and insoluble fiber, which promotes digestive health and helps manage blood sugar levels.
Packed with Micronutrients: Pulses provide significant amounts of folate, iron, magnesium, and potassium. Lentils, in particular, are noted for their high folate content.
Low in Fat: Naturally low in fat and cholesterol, pulses contribute to heart health.
Sustainably Grown: From an environmental standpoint, pulse crops help increase soil health by fixing atmospheric nitrogen, which reduces the need for synthetic fertilizers.

Conclusion: Understanding the Distinction for Healthier Cooking

In summary, the key distinction is one of classification: a lentil is a type of pulse, while a pulse is a broad category that includes lentils along with many other dried legume seeds. A lentil is defined by its small, lens-like shape, quick cooking time, and lack of a required pre-soak. Pulses, as a whole, are known for their diverse shapes, sizes, and longer cooking requirements, though they share the same impressive nutritional profile. By understanding this simple hierarchy, home cooks can make more informed choices, whether they need a quick-cooking red lentil for a creamy soup or a hearty kidney bean for a chili. Embracing both lentils and other pulses in your diet is an easy way to boost your protein and fiber intake, contributing to overall health and wellness.

Practical Cooking Differences

While lentils are generally ready to cook straight out of the package (after a quick rinse), many other pulses, such as kidney beans or chickpeas, benefit from soaking. Soaking softens the pulses, reduces cooking time, and can improve digestibility by breaking down some of the complex starches responsible for gas. For example, soaking dried chickpeas before cooking is necessary for a soft texture suitable for hummus, while red lentils can be cooked from dry for a rich, thick dal.

For more information on the agricultural and dietary importance of pulses, visit the FAO's World Pulses Day page: https://www.un.org/en/observances/world-pulses-day.

Frequently Asked Questions

Yes, a lentil is a type of pulse. The term 'pulse' refers to the edible, dried seed of a legume plant, and lentils fit this definition perfectly.

While both are pulses, the primary difference lies in their shape, size, and cooking time. Lentils are typically smaller, lens-shaped, and cook much faster than most larger beans.

While it depends on the type, most dried beans and chickpeas should be soaked to reduce cooking time and aid digestion. Lentils, however, usually do not require soaking.

Not exactly. The term 'legume' refers to the entire plant from the Fabaceae family, including the leaves, stems, and pods. 'Pulses' specifically refers to the edible, dried seeds harvested from these plants.

This depends on the variety. Red and yellow lentils have had their skins removed, causing them to break down and become creamy when cooked. Green and black beluga lentils, however, have their skins intact and hold their shape better.

Common pulses that are not lentils include chickpeas (garbanzo beans), dried peas (split peas), and many types of dried beans, such as kidney beans, black beans, and navy beans.

While the nutritional profiles are very similar, some variations exist. Lentils, for example, tend to be higher in folate and iron compared to some other pulses. However, all pulses are excellent sources of protein and fiber.

It depends on the recipe and desired texture. For dishes like soups and stews, lentils can often be substituted, but they will cook much faster and likely break down more easily. For recipes requiring a firmer, more intact pulse, a different type of bean or chickpea might be a better choice.