| Lentil | |
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Cookbook |Recipes |Ingredients |Equipment |Techniques |Cookbook Disambiguation Pages |Ingredients
Thelentil is a variety ofpulse.[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.
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]
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) | .jpg) | 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) | .jpg) | 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] |
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]
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]
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]
Brown lentils and green Laird lentils can be substituted for each other[2] and may even be confused with each other.