Why Lentils Deserve Your Attention
Lentils are among the oldest cultivated crops in human history, and they've survived thousands of years for a simple reason: they are extraordinarily useful. They're fast-cooking (no soaking required), nutritionally dense, incredibly affordable, and adaptable to cuisines worldwide — from Indian dal to French lentil salad to Ethiopian misir wot.
Yet many home cooks are only familiar with one or two varieties. This guide walks you through the full lentil family so you can choose the right one for any dish.
The Main Types of Lentils
Red Lentils (Split)
The fastest-cooking variety, red lentils are hulled and split, which means they become soft and almost creamy in 15–20 minutes. They break down easily, making them ideal for soups, dahls, and dishes where a smooth or thickened texture is desirable. Their flavour is mild and slightly sweet.
Best for: Dal, soups, stews, purees, thickening sauces
Green Lentils
Green lentils hold their shape well after cooking and have a more robust, slightly peppery flavour. They take 30–40 minutes to cook and are a great all-purpose lentil. Standard green lentils are widely available and budget-friendly.
Best for: Salads, grain bowls, side dishes, burger patties
French Green Lentils (Puy Lentils)
Originally from Le Puy-en-Velay in France, these small, dark lentils have an earthy, peppery flavour and hold their shape beautifully. They're considered a premium variety and are worth seeking out for salads and dishes where texture matters.
Best for: Warm salads, side dishes with roasted vegetables, refined plating
Black Lentils (Beluga)
Named for their resemblance to beluga caviar, black lentils are small, glossy, and firm after cooking. They're among the most visually striking legumes and have a rich, earthy taste. Cook time is around 25–30 minutes.
Best for: Showstopper salads, protein-rich grain bowls, elegant side dishes
Brown Lentils
The most common variety in Western supermarkets, brown lentils are mild in flavour and soften considerably during cooking. They're a reliable, affordable choice for everyday cooking.
Best for: Soups, lentil loaves, shepherd's pie-style dishes
Nutritional Comparison (per 100g cooked)
| Type | Protein | Fibre | Carbs | Iron |
|---|---|---|---|---|
| Red lentils | ~9g | ~8g | ~20g | ~3mg |
| Green lentils | ~9g | ~8g | ~20g | ~3.3mg |
| French/Puy | ~9g | ~8g | ~20g | ~3.3mg |
| Black (beluga) | ~9g | ~8g | ~19g | ~3.5mg |
Note: Values are approximate and vary by preparation method. All varieties are excellent sources of folate and potassium.
How to Cook Lentils
- Rinse thoroughly under cold running water and pick out any debris.
- Use a 1:2.5 ratio of lentils to water (1 cup lentils to 2.5 cups water) as a starting point.
- Bring to a boil, then reduce to a simmer and cook uncovered.
- Season at the end. Adding salt too early can toughen the outer skin.
- Drain any excess water once they reach your desired texture.
Key tip: Adding a strip of kombu (dried seaweed) while cooking legumes can improve digestibility and add trace minerals — a technique borrowed from Japanese cooking.
Storage Tips
- Dried lentils: Store in an airtight container in a cool, dry cupboard. Shelf life is 1–2 years, though they're best within 12 months for optimal cooking quality.
- Cooked lentils: Refrigerate in a sealed container for up to 5 days, or freeze for up to 3 months. Freezing in portions makes weekday cooking much faster.