Does It Matter Which Type of Lentils I Use in Recipes?

But which kind should you buy? There are dozens of types of lentils used prominently and proudly across myriad cuisines. But the ones you’re most apt to find in American markets (and our recipes) are green, brown, red, and du Puy (no offense, fans of beluga and yellow lentils). Here are our notes on each. 

These workhorse lentils are inexpensive and widely available. They are a top choice for lentil soup or for spooning onto a plate and laying a protein (pork chops, roast chicken parts, sausage, fish) over the top. 

Green lentils (also called Laird lentils) can be used interchangeably with brown lentils in recipes. They taste mild and earthy and break down a bit through cooking to result in creamier dishes. 

These small, “fancy” lentils are imported and a bit more expensive than other varieties. They hold their shape well through cooking and have a peppery and complex flavor, and thus are great in applications where lentils are the star player. You can substitute other small green lentils in recipes, but only those from Le Puy-en-Velay, in France, can carry the Puy name. 

Also sold as masoor dal or split red lentils, these little beauties are actually brown or green lentils that have been skinned and split in half. They cook quickly and have a delicate-yet-complex flavor, perfect for spicing up for dal or other soups. Since they are skinned and halved, they break down readily. 

No matter which type of lentil you choose, when you’re ready to cook it’s best practice to start by pouring the lentils onto a large plate or rimmed baking sheet to give them a good once-over (small pebbles are not uncommon in bags of lentils) and then a rinse.