A common mistake is not realizing how many varieties of lentils there are and, as a result, missing out on some. You may have come across green and red lentils and thought that was it, but there’s so much more to it than that. Once you know your options, you can be more adventurous with these varied legumes.
For starters, lentils fall into four main categories: red, green, brown, and black. Red lentils are split lentils, meaning the skin has been removed, which gives them a creamier consistency when cooked. Kelly LeBlanc of Oldways says they’re “well suited for creamy soups and stews” because of this — they basically dissolve. Then there are green and brown lentils, which are red lentils that still have the skin inside. They have a firmer consistency and take longer to cook. Black, or beluga, lentils hold their shape well because of their thick skin, but they have a creamy interior. “I love adding them to salads or even marinara sauce like a bolognese to serve with pasta for a plant-based protein boost,” says food blogger Elaine Gordon. “You can barely tell because they’re so small and not mushy or too firm.”
In addition to this, subtypes of lentils can be found within these broader categories, including German brown lentils, Eston lentils, Puy lentils and berry lentils. In addition, there are yellow lentils, which are split like red lentils and used interchangeably.
