This guide covers every major type of lentil and pulse — with flavor profiles, textures, cooking uses, and protein content — so you can confidently pick the right one for every meal.
This list sorts them all out.
Lentils vs Pulses: What’s the Difference?
Many people use these words interchangeably. However, they don’t mean exactly the same thing.
Pulses are the edible dried seeds of legume plants. Furthermore, they include lentils, beans, chickpeas, and peas — all dried and used in cooking.
Lentils are specifically a type of pulse. Moreover, they are small, lens-shaped seeds that come in multiple colors. Therefore, all lentils are pulses — but not all pulses are lentils.
Think of it this way. Pulses are the category. Lentils, beans, and chickpeas are all members of that category. Additionally, each member has its own sub-varieties, flavors, and best uses.
Red Lentils — Lal Masoor Dal
Red lentils are the most popular lentils in the world. Furthermore, they are the fastest-cooking lentil available — which makes them perfect for busy weeknight meals.
Best uses : Dal, lentil soup, red lentil curry, lentil bolognese, baby food
Green Lentils — Sabut Masoor
Green lentils are the workhorse of the lentil world. Furthermore, they hold their shape after cooking — which makes them perfect for dishes where you want visible, distinct lentils rather than mush.
Best uses : Lentil salads, grain bowls, side dishes, stuffed peppers, lentil burgers
Brown Lentils — Masoor
Brown lentils are the most widely available lentil globally. Furthermore, they are the variety most commonly found in standard canned lentils at supermarkets. Moreover, their mild flavor makes them extremely versatile.
Best uses : Soups, lentil shepherd’s pie, lentil stews, vegetarian meatloaf, budget dal
Black Lentils (Beluga Lentils) — Sabut Masoor Daal
Black lentils are named beluga lentils because they resemble beluga caviar when cooked. Furthermore, they are visually stunning — which makes them one of the most impressive-looking lentils to serve.
Best uses : Gourmet salads, grain bowls, elegant side dishes, black lentil soup, upscale restaurant presentations
Yellow Lentils — Chana Dal
Yellow lentils are widely used across Indian, Pakistani, and Middle Eastern cooking. Furthermore, they are incredibly comforting and naturally creamy when cooked. Moreover, they absorb aromatics like turmeric, cumin, and ginger particularly well.
Best uses : Yellow dal, golden lentil soup, Indian kitchari, dhansak curry, lentil puree
Types of Beans (Pulses)
Chickpeas (Garbanzo Beans) — Chana Daal
Chickpeas are arguably the most versatile pulse in the world. Furthermore, they are the base for hummus, falafel, chana masala, and roasted chickpea snacks. Moreover, they work equally well in cold salads.
Best uses : Hummus, falafel, chana masala, roasted snack, salads, soups, stews, chickpea pasta
Kidney Beans — Lobia
Kidney beans are the bean most people picture when they think of chili. Furthermore, their meaty texture and rich flavor make them ideal for hearty, slow-cooked dishes. Moreover, they absorb bold spices extremely well over long cooking times.
Best uses : Chili con carne, rajma curry, bean soups, rice and beans, mixed bean salads
Black Beans — Kala Lobia
Black beans are a staple in Mexican, Brazilian, and Caribbean cooking. Furthermore, their creamy interior and firm exterior create a satisfying texture unlike most other beans. Moreover, they pair exceptionally well with cumin, garlic, lime, and coriander.
Best uses : Black bean tacos, Brazilian feijoada, black bean soup, burrito bowls, bean dip, black bean burgers
Mung Beans — Moong
Mung beans are unique because you can eat them cooked or sprouted raw. Furthermore, sprouted mung beans are a popular ingredient in Asian salads, stir-fries, and spring rolls. Moreover, they are among the easiest beans to digest — making them ideal for people with sensitive stomachs.
Best uses : Moong dal, mung bean sprouts, Asian stir-fries, spring rolls, green moong curry, kitchari
Split Peas — Arhar dal
Split peas are dried garden peas with the outer skin removed. Furthermore, they cook down into a naturally thick, creamy texture without any blending. Moreover, they are the classic base for traditional split pea soup.
Best uses : Split pea soup, dal, pea and ham soup, thick stews, pureed sides
Pinto Beans — Phaliyan
Pinto beans are the most consumed bean in the United States. Furthermore, they are the traditional bean used in Mexican refried beans and Tex-Mex cooking. Moreover, their creamy texture makes them ideal for mashing and spreading.
Best uses : Refried beans, burritos, chili, cowboy beans, taco bowls, Mexican rice and beans
Quick Reference Guide
| Pulse | Best For | Cooking Time | Protein/100g |
|---|---|---|---|
| Red Lentils | Soups, dal, curry | 15–20 min | ~26g |
| Green Lentils | Salads, side dishes | 30–45 min | ~25g |
| Puy Lentils | Warm salads, gourmet sides | 25–35 min | ~24g |
| Brown Lentils | Soups, stews | 20–30 min | ~25g |
| Black Lentils | Salads, grain bowls | 20–25 min | ~26g |
| Yellow Lentils | Dal, golden soup | 20–30 min | ~22g |
| Chickpeas | Hummus, curry, roasted | 60–90 min | ~19g |
| Kidney Beans | Chili, rajma | 60–90 min | ~24g |
| Black Beans | Tacos, soups, bowls | 60–90 min | ~22g |
| Mung Beans | Dal, sprouts, stir-fry | 30–40 min | ~24g |
| Cannellini Beans | Italian soups, dip | 60–90 min | ~22g |
| Split Peas | Soup, dal | 45–60 min | ~25g |
| Pinto Beans | Refried beans, chili | 60–90 min | ~21g |
Best Ways to Use Lentils and Pulses in Everyday Cooking
Once you understand each type, incorporating them into daily meals becomes simple. Furthermore, the variety available means you can eat pulses every day without repetition.
Soups are the easiest starting point. Moreover, red lentils, split peas, and brown lentils all naturally thicken any soup without blending.
Curries and dals are where lentils truly shine. Furthermore, yellow lentils, red lentils, and mung beans absorb spices beautifully. Moreover, Indian dal is one of the most nutritious, affordable, and satisfying meals in the world.
Salads work particularly well with green lentils, Puy lentils, and black lentils. Furthermore, their firm texture holds up under dressing without becoming soggy.
Burgers and patties made from chickpeas, black beans, or kidney beans are among the most satisfying vegetarian options available. Moreover, they are significantly cheaper than meat alternatives found in supermarkets.
Dips and spreads like hummus, white bean dip, and black bean spread are quick, protein-rich snacks. Furthermore, they are infinitely customizable with different spices, herbs, and toppings.
FAQ
What are the different types of lentils?
The main types of lentils are red lentils, green lentils, brown lentils, black (beluga) lentils, yellow lentils, and French Puy lentils. Furthermore, each one has a distinct texture, flavor, and best cooking use. Moreover, red lentils cook fastest while Puy lentils hold their shape best.
What is the difference between lentils and pulses?
Lentils are a type of pulse. Furthermore, pulses are the broader category that includes all dried edible seeds from legume plants — including beans, chickpeas, lentils, and peas. Therefore, all lentils are pulses but not all pulses are lentils.
Which lentils are healthiest?
All lentils are highly nutritious. However, black lentils and red lentils are particularly high in protein and antioxidants. Furthermore, green and Puy lentils provide excellent fiber and iron content. Therefore, rotating between different types gives you the widest nutritional benefit.
Which lentils cook the fastest?
Red lentils cook the fastest — typically 15–20 minutes without soaking. Furthermore, they require no preparation beyond rinsing. Moreover, they break down completely during cooking — making them perfect for quick soups and dals.
Do lentils and pulses need soaking?
Lentils generally don’t need soaking. Furthermore, red, brown, and green lentils cook well without any preparation beyond rinsing. However, larger pulses like chickpeas, kidney beans, and black beans benefit significantly from overnight soaking — it reduces cooking time and improves digestibility.
Which pulse has the most protein?
Red lentils and black lentils both contain approximately 26g of protein per 100g dry weight. Furthermore, kidney beans and mung beans also deliver around 24g per 100g dry. Therefore, lentils are among the best plant-based protein sources available.
Are canned pulses as nutritious as dried?
Yes — nutritionally they are almost identical. Furthermore, canned chickpeas, lentils, and beans retain nearly all of their protein, fiber, and mineral content. Moreover, rinsing canned pulses under cold water reduces sodium content by up to 40%. Therefore, canned pulses are an excellent, convenient alternative to dried.
What are pulses used for in cooking?
Pulses are used in soups, curries, stews, salads, burgers, dips, casseroles, and meal prep bowls. Furthermore, they are a primary protein source in vegetarian and vegan diets worldwide. Moreover, their versatility makes them suitable for cuisines across every continent — from Indian dal to Mexican refried beans to Italian ribollita.
Related reads: Healthline — Lentils Nutrition Guide | BBC Good Food Pulse Guide | Chickpea Nutrition Benefits | How to Cook Perfect Dal
