What Are Lentils?

November 4, 2008

I was grocery shopping the other day, and while I am pretty good about getting only food on my list, I caved and bought a pound of lentils. I was curious – I’ve never cooked with them before and have never knowingly eaten them (although there is a decent chance I’ve had them at an Indian restaurant and just didn’t know it). Here I’d like to cover what lentils are and the different varieties you might find.

What Are Lentils?

Lentils are a small legume, like a bean, that come in numerous varieties and have significant nutritional value. They are great in soups, stews, and are often used in Indian and Middle Eastern dishes. They are generally smaller than beans, with some flat and some more roundish, and have a high amount of protein and fiber, though lentils are not a complete protein. They cook fairly quickly compared to beans because they are so much smaller.

Lentils are actually the oldest cultivated legume, so picture yourself in the Middle East 10,000 years ago when you eat them. The name ‘lentil’ comes from the Latin lens, which means lentil, but from which we get the English word ‘lens,’ originally meaning a double convex piece of glass, which is the shape of a lentil.

Kinds of Lentils

Lentils are divided into three categories: Brown, Green, and Red.

Brown Lentils – These are the most common kind that you’ll find in the supermarket. The Spanish Brown variety is a brownish/greenish color, and has an earthy flavor. I actually thought I had green lentils until I read that brown lentils have a greenish tint. The Black Beluga is smaller, and, as you guessed, black. Black Beluga lentils have a richer flavor than Spanish Brown. Marrone is a tan colored variety with a nutty flavor.

Green Lentils – Green lentils come in either the Lentilles du Puy or French Green varieties, which are pretty much the same thing, but the Lentilles du Puy are only grown in Puy, France. These lentils have a glossy, dark green color and have a strong, earthy flavor.  These lentil prices will be higher than the others.

Red Lentils – According to Bittman, you may need to go to an Indian or Middle Eastern market to find these, and they are in fact orange colored – not red. They may be labeled by their Indian name, masoor. Varieties include Red Chief, Crimson (which don’t hold their shape well – good for soups and stews), Petite Golden, and Canary/Sutter’s Gold. These lentils are often used in Indian dals.

So those are lentils in a nut-shell. Hopefully later this week I’ll have a chance to try a recipe with them.

Posted in Food Profiles |