Exploring 6 Types Of Lentils - Their Differences And How To Use Them (2024)

FAQs

What is the difference between different types of lentils? ›

While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.

Urad dal or black lentil

Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion.

Easy to find, inexpensive, and packed with nutrients, lentils are an ideal pantry staple; they are also one of the most versatile. We use them for soups and stews; in salads and rice pilaf; and in classic pairings with proteins such as salmon, chicken, and sausages.

These legumes are also similar in their vitamin A, fiber, and calcium content. The primary difference between these lentils is their texture and cooking time. Although red lentils take less time to cook, they may also be mushier. Deciding which to use depends on your preference and the recipe you'd like to make!

Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they're a great choice for adding to thick curries, stews, or an Indian dal.

Overall, lentils are a highly nutritious food with various health benefits, including anti-inflammatory and antimicrobial effects. The fiber and protein content in lentils make them beneficial for weight management, blood sugar regulation, and supporting overall gut health.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

The easiest to digest are split yellow mung daal, chilka mung daal (split but with the green skins still on) and split red lentils. You can eat these daily without a problem, especially yellow mung daal. Ones that are moderately easy to digest include French puy lentils, toor daal, whole mung beans and adzuki beans.

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

Which lentils are best for weight loss? ›

Experts consider green lentils healthier than the other varieties. One-half cup of cooked lentils has: Calories: 140. Fat: 0.5 grams.

Exploring Different Types of Lentils:

Brown/ Green Lentils: The most common variety, brown lentils have an earthy flavor and hold their shape well when cooked. They are a versatile option for soups, stews, and side dishes. Red Lentils: With a sweet and nutty flavor, red lentils cook quickly and become soft and creamy.

Black (beluga) lentils

Black lentils are the richest type of lentil, and have the most flavour. Just like brown and green lentils, they tend to keep their shape when cooked. Unfortunately, they're also the hardest to find, at least here in the UK.

A variety of green lentils, French lentils are about one-third the size of regular lentils. With a slightly greenish-grey hue, they may appear more akin to gravel than a legume, and boast a peppery flavor. The thing that really makes French lentils stand apart though is their texture.