Lentil

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The lentil is a variety of pulse.^[1][2] In some cultures, the term "lentil" may refer to a broader class of pulses—when in doubt, double-check what ingredient is correct.

Characteristics

The defining feature of the lentil is its small, round, flattened shape (like the lens, which is named after it).^[3][4][5][6] The color depends on the variety, ranging in color from brown to black, green, yellow, and red.^[6][7][2] Size and texture also vary across the different types,^[7] but they are all quite small. They may be sold whole or split.^[2] Generally, lentils are relatively high in protein and fiber.^[4][5]

Varieties

A number of lentil varieties can be found.^[8][9] Generally, they can be divided up into larger, flatter, mushier varieties versus smaller, firmer, rounder varieties.^[6][8] The table below describes some common varieties.

Variety	Image	Description
Red (Masoor)		Skin often brown with inside orange to red;[3][2][1][10] often sold split as dal;[3][2][1][10] quick-cooking and soft[3][2][10]
Brown		Greenish-brown in color;[3] large and flat;[2] softer texture once cooked[1]
Green (Laird)		Very similar to brown lentils; mild flavor; soften and break down with cooking[10]
French green (Puy)		Dark brownish-green color and sometimes faintly speckled;[2] small and more rounded;[3][7] keep their shape and bite well[3][1][2][10]
Beluga		Small, shiny, and black; firm and hold their shape; creamy texture and solid flavor[1]

Selection and storage

Dried lentils are the most commonly available form. Store these at room temperature away from light, heat, and moisture. Cooked lentils will keep on the order of a week in the fridge and months in the freezer.^[8]

Preparation

Before using lentils, you'll want to spread them out on a flat surface and pick out any stones or other pieces of debris.^[8] Unlike other, larger pulses, lentils do not require soaking.^[3][9] However, if you're using whole lentils and want to reduce the risk of them bursting, it can be beneficial to brine them.^[2] To do so, make a brine of 1 tsp salt per quart of water, and soak the lentils for 1–24 hours before draining.^[2]

Use

The absolute simplest way to cook lentils is simply by simmering in water or another flavorful liquid,^[2][8] often with aromatics added.^[8] The amount of liquid needed varies, but three volumes of liquid per volume of lentils is a good place to start.^[8] Their small size means they cook fairly rapidly^[6]—start checking them at the 20-minute mark.^[1] Firmer lentils do well in salads,^[8] while softer lentils are great for dal and soups,^[8] where the starch thickens the liquid.^[4] Lentils can also be fried for a crunchy texture^[2] or ground into flour and turned into breads or other preparations.^[4]

Substitution

Brown lentils and green Laird lentils can be substituted for each other^[2] and may even be confused with each other.

Recipes

References

1. 1 2 3 4 5 6 7 "Lentils | Cook's Illustrated". www.americastestkitchen.com. Retrieved 2025-01-22.
2. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 "What Are Lentils? And What Do You Do with Them? | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-01-22.
3. 1 2 3 4 5 6 7 8 Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
4. 1 2 3 4 Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
5. 1 2 Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
6. 1 2 3 4 McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
7. 1 2 3 Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
8. 1 2 3 4 5 6 7 8 9 "What to Do with the Bag of Lentils You Panic Bought". Food & Wine. Retrieved 2025-01-22.
9. 1 2 Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
10. 1 2 3 4 5 "Does It Matter Which Type of Lentils I Use in Recipes? | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-01-22.