Lentils vs. Pulses: A Definitive Guide
While often confused, the distinction between lentils and pulses is straightforward: all lentils are pulses, but not all pulses are lentils. This is similar to the relationship between vegetables and carrots, where a carrot is a type of vegetable, but not all vegetables are carrots. The pulse family, which are the edible dried seeds of legume plants, includes a vast array of foods like chickpeas, kidney beans, and dried peas. Lentils are a specific type of pulse, known for their small, lens-like shape and quick cooking time.
The All-Encompassing Family of Legumes
To fully understand the difference, it helps to start with the parent plant family: legumes. Legumes are the entire family of plants in the Fabaceae family that produce a pod with seeds inside. This includes foods that are harvested fresh, such as green beans and fresh peas, and those that are harvested dry. The term 'pulse' only refers to the dried, edible seeds within the legume pod, and specifically excludes dried soybeans and peanuts, which are used for their oil. This means that while a green bean is a legume, it is not a pulse. Similarly, peanuts are legumes, but not pulses. Lentils, grown and harvested dry for their seeds, are both legumes and pulses.
Characteristics that Set Lentils Apart
Even among the pulse family, lentils have unique characteristics that distinguish them from their relatives, such as dried beans and chickpeas. One of the most notable differences is their cooking time. Lentils cook relatively quickly and do not require the overnight soaking that many other pulses, like dried chickpeas or kidney beans, do.
Furthermore, lentils come in a variety of types, each with its own flavor profile, texture, and best uses. Red lentils break down easily during cooking, making them ideal for Indian dals and thick soups. Green and brown lentils hold their shape better and are perfect for salads and stews. Beluga and French green (Puy) lentils are prized for their earthy flavor and firm texture.
A Deeper Dive into Pulses
The pulse category is incredibly diverse. Examples of pulses that are not lentils include:
- Dried Beans: This includes black beans, kidney beans, pinto beans, and fava beans. These typically require pre-soaking and a longer cooking time than lentils.
- Dried Peas: Varieties like split peas and black-eyed peas are common pulses. Like beans, many require a longer cooking time than lentils, though split peas cook relatively quickly.
- Chickpeas (Garbanzo Beans): These round, creamy pulses are a staple in dishes like hummus and falafel.
Pulses, including lentils, are celebrated globally for their affordability, high protein and fiber content, and minimal fat. They also play a vital role in sustainable agriculture by fixing nitrogen in the soil, which reduces the need for synthetic fertilizers.
Lentils vs. Pulses: A Comparison Table
| Feature | Lentils | Pulses |
|---|---|---|
| Definition | A specific, lens-shaped type of dried edible seed from a legume plant. | A broad category of dried, edible seeds from legume plants. |
| Category | A subcategory of pulses. | The larger category; includes lentils, beans, and peas. |
| Shape | Distinctly small, round, and lens-shaped. | Varies widely, from kidney-shaped (beans) to round (chickpeas). |
| Soaking Required | Not typically required, they cook quickly without it. | Often requires soaking before cooking (e.g., kidney beans, chickpeas). |
| Cooking Time | Cooks relatively fast, from 15-45 minutes depending on the variety. | Varies significantly depending on the type and whether they were soaked. |
| Common Uses | Soups, dals, curries, salads, veggie burgers. | Hummus, baked beans, chili, stews, bean soups. |
The Nutritional Picture
Both lentils and pulses are nutritional powerhouses. They are rich in plant-based protein, dietary fiber, vitamins, and minerals like iron, folate, and potassium. The specific nutrient profile can vary by variety, but all provide significant health benefits. Lentils and other pulses are naturally low in fat and cholesterol-free, making them a cornerstone of heart-healthy diets.
Conclusion
To put it simply, what’s the difference between lentils and pulses comes down to a matter of scope. Lentils are a specific, easily identified type of pulse, known for their quick cooking and distinct shape. The term pulse is a much broader classification that includes all dried peas, beans, and lentils. Knowing the difference helps in both the grocery aisle and the kitchen, ensuring you select the right ingredient for your culinary creations. From creamy curries to hearty chilis, both offer an affordable, nutritious, and delicious way to enhance your meals. For more information on pulses, you can explore the resources at the Global Pulse Confederation.
