There are many different types of lentils. Here’s a description of some of the most popular varieties.<\/p>\n
Brown Lentils<\/strong> Black or Beluga Lentils<\/strong> Puy Lentils or French Green Lentils<\/strong> Green Lentils<\/strong> Red Chief Lentils or Split Red Lentils<\/strong> Petite Crimson Lentils<\/strong> Yellow Lentils or Toor Dal<\/strong> White Lentils<\/strong> Split Black Lentils<\/strong> Macachiados Lentils<\/strong>
\nThese are the most common type of lentils found in stores. The have a mild flavor and can be used in many different types of recipes. They tend to get mushy if cooked too long. They are good in lentil soup.<\/p>\n
\nThese lentils are small, delicate, and black and are shiny like Beluga caviar when cooked, hence their name. They are more expensive than other lentils. Use them in lentil soup or salads.<\/p>\n
\nConsidered by many to be the most delicate and flavorful of lentils, these small, brownish green or speckled green lentils originated in Le Puy, France. They don’t get as mushy as some other lentils so they’re great in recipes that require the lentils to remain firm.<\/p>\n
\nLike French green lentils, green lentils don’t turn mushy as fast as some other lentils.<\/p>\n
\nSalmon colored lentils that turn golden when cooked. They get soft fast and are therefore great in soups.<\/p>\n
\nThese are very small lentils that cook very fast and are about a third the size of other lentils.<\/p>\n
\nThese lentils are yellow with a mild flavor. In India, they are often ground into a flour. <\/p>\n
\nThese are black lentils that have had their black skins removed to reveal the white interior.<\/p>\n
\nBlack lentils that have been split but not skinned, giving <\/p>\n
\nThese Mexican lentils are yellow and larger than other lentils. <\/p>\n