Lentils are remarkable for their nutritional value, affordability, adaptability, and rapid cooking time. These small, disc-shaped legumes have been a fundamental ingredient in global kitchens for 8,000 to 10,000 years, enriching an array of dishes with their distinct flavor, texture, and protein content. They are perfect for soups, stews, salads, side dishes, and even vegetarian burgers, making them an excellent choice for both simple weeknight meals and more elaborate culinary endeavors.
To navigate the intricate world of lentils, insights were gathered from Joe Yonan, food and dining editor at The Washington Post and author of acclaimed cookbooks, and Maya Kaimal, founder of Maya Kaimal Foods and author of several Indian-inspired cookbooks. Their expertise sheds light on the multifaceted applications and benefits of this ancient crop.
Lentils belong to the pulse family, a subset of legumes that includes peas and beans. While all lentils are legumes, not all legumes are pulses. Kaimal notes that in India, the term “dal” broadly encompasses pulses, including various lentils, split peas, and certain beans used in cooking. Lentils are prominent in many culinary traditions, such as Indian dals and curries, Egyptian koshari, and French lentil salads. Kaimal values their flexibility, observing their seamless integration into traditional recipes, innovative variations, and even transformed leftovers, like her unique breakfast of dal-topped toast with yogurt and chili crisp.
A significant advantage of lentils is their convenience; most types do not require presoaking and cook faster than many other legumes, such as chickpeas, making them ideal for quick meals. Furthermore, they are economical and rich in protein, fiber, vitamins, and minerals. They also offer surprising culinary potential. Yonan suggests frying them until crispy to use as a garnish for grain bowls and salads, a technique he learned from Mollie Katzen’s 2013 cookbook, “The Heart of the Plate.”
Brown lentils are perhaps the most common variety in the United States, readily available in most grocery stores. They possess an earthy, mild flavor that pairs well with almost any seasoning. When cooked, they become tender while retaining their shape, provided they are not overcooked (20 to 30 minutes of simmering usually suffices, with periodic checks for doneness). They are an excellent base for soups, stews, and vegetarian burgers. In Indian cuisine, brown lentils are frequently incorporated into mixed dals that combine different lentil types for textural and flavor contrast. Mediterranean cooking often features them in salads, dressed with fresh herbs, lemon juice, or vinegar.
Green lentils are slightly larger than brown lentils and come in shades ranging from pale green to mottled hues. They have a firmer texture and maintain their integrity even better than brown lentils during cooking, making them perfect for salads and dishes where distinct, whole lentils are preferred. Standard green lentils offer a subtle nuttiness and are widely used in Indian and Middle Eastern dals and pilafs. French green lentils, also known as Puy lentils, are smaller, more spherical, and exceptionally firm, ensuring they hold up well in cooking. They excel in salads and side dishes; consider combining them with roasted vegetables, goat cheese, and a mustard vinaigrette.
The term “red lentils” in typical American supermarkets almost always refers to split red lentils, also known as masoor dal. These are hulled and split, allowing them to cook rapidly—usually within 10 to 15 minutes—into a smooth, creamy consistency. They are orange or salmon-colored and are ideal for soups, stews, and any preparation where a soft texture is desired. In Indian or South Asian grocery stores, you may find both split and whole red lentils; the whole variety still retains its reddish-brown skin.
Whole red lentils require about twice as long to cook but retain their shape better, making them suitable for salads or vegetarian burgers. Kaimal emphasizes the importance of these lentils in South Asian cooking, where they are simmered with spices like cumin, turmeric, and chili to create warming dals or lentil soups. Red lentils also complement other flavors beautifully. Yonan fondly recalls a Mollie Katzen recipe where they were simply combined with soft, sweet onions and vinegar, demonstrating their versatility beyond traditional Indian spices.
“Yellow lentils” can be a confusing term as it often refers to three distinct legumes, none of which are technically true lentils, though they can be cooked and used similarly. Most commonly, yellow lentils refer to moong dal, which are hulled and split mung beans that cook quickly and have a mild, subtly sweet flavor. In Indian cooking, moong dal is used in dals, soups, and snacks like pakoras (Indian fritters). Toor dal (yellow pigeon pea) is another popular yellow legume that shares the yellow lentil designation, also used in dals and stews. It is slightly larger than moong dal, holds its shape well, and has a pleasant nutty taste. Additionally, yellow split peas are sometimes categorized with yellow lentils due to their similar color and culinary applications. All three yellow varieties contribute a smooth and comforting quality to dishes and are valued for their quick cooking time and broad utility.
Black lentils are small, round, and prized for their rich, nutty flavor and pleasingly firm texture. Sometimes called “beluga lentils” because they resemble beluga caviar, they maintain their shape well during cooking, making them perfect for grain bowls, roasted vegetable salads, and simple side dishes. Their texture is comparable to Puy lentils, allowing for interchangeability in many recipes.
Black lentils are a cornerstone of traditional Indian cuisine, notably in dal makhani, where they are slowly simmered into a creamy stew. However, they also lend themselves to creative experimentation. Yonan soaks black lentils overnight before mixing them with seeds to make crackers. He also serves marinated lentils on blinis, offering a playful take on caviar.
Chana dal, while not a true lentil, is frequently sold alongside and grouped with lentils. It is derived from split chickpeas with their outer skins removed. It offers a firm texture and a subtly nutty, earthy flavor. Its ability to hold up well during extended cooking makes it ideal for robust dals, soups, and fried snacks such as pakoras and vadas. Kaimal notes, “Chana dal is a staple in Indian kitchens because it retains its texture, adding heartiness and bite.”
When purchasing lentils, opt for those with uniform color, free from cracks or discoloration. Yonan advises caution with poorly maintained bulk bins, recommending avoidance if they appear neglected. Since judging freshness in bulk bins can be difficult without visual cues or knowledge of stock rotation, it's wise to select stores with high customer traffic, indicating frequent restocking. Store lentils in an airtight container in a cool, dry place away from direct sunlight. They remain viable for up to a year, but for optimal flavor, use them within six months. Older lentils, exceeding a year in storage, may require longer cooking times; focus on achieving the desired tender texture rather than adhering strictly to recipe times. Prior to cooking, it’s advisable to sort through them to remove any stones or debris and shriveled lentils, then rinse them thoroughly in a fine-mesh sieve under running water. As Daniel emphasizes in his French lentils recipe, there’s a delicate balance between undercooked and mushy. He recommends gentle simmering to preserve their shape and suggests cooling them with ice to prevent overcooking. Additionally, generously salting the water from the outset ensures deep seasoning, and adding aromatics and herbs infuses them with flavor. Properly seasoned and cooked, lentils are destined to become a more frequent centerpiece in your meals.