Black, Yellow, Green or Red, Know The Difference Between Lentils

Lentils are not as little as they seem. A true nutritional powerhouse, lentils are brimming with advantages for your health. Due to their versatility, they can be easily added to almost anything, which makes them a necessary ingredient in many recipes, especially those that call for plants. Lentils are a common key component in meals that are savoury, sweet, and spicy. Additionally, because they are inexpensive, it is possible to create delicious and inventive healthy dishes on a tight budget. Though there are many varieties of lentils, they all have similar nutritional advantages. It will be simpler to select the ideal lentil for your recipe if you are aware of the differences between the various kinds of lentils that are available. Ever thought about whether the colour or particular kind actually matters? Continue reading to discover more about the many varieties of lentils and the health advantages they provide. 

Brown Lentils 

This species of lentil is by far the most prevalent and is probably what you will find at your neighbourhood grocery store. They typically have a moderate, earthy flavour and can range in colour from khaki-brown to dark black. They take 20 to 30 minutes to cook and maintain their shape properly. Spanish Brown, German Brown, or Indian Brown are common variants. Beluga lentils are often the darkest and smallest lentils you can find; they have a flavour that is rich and intensely earthy. 

Green Lentils 

These can be glossy on the outside and pale or spotted green-brown in colour. They have a strong flavour. The most time-consuming to prepare, green lentils can take up to 45 minutes, but they maintain their solid texture throughout the cooking process. They are therefore perfect as salads and other side dishes.  

Red Lentils 

These lentils are the sweetest and nuttiest of all of them, in our opinion, with hues ranging from gold to orange to genuine red. They take about 30 minutes to prepare on average and are in the middle of the cooking time spectrum. When fully cooked, they have a tendency to become mushy, making them ideal for thickening soups, and adding to Indian dals and other curries. Red Chief and Crimson are a couple of the types; you can frequently get them in Indian or Middle Eastern shops under the names masoor (red lentils) or channa (yellow lentils). 

Black Lentils 

Black lentils are known as "beluga caviar" because to their appearance, which resembles caviar, and their savoury, earthy flavour (similar to black beans). Fortunately, this pulse is entirely vegan. These lentils go well with meaty vegetables and marinated meats like mushrooms, tofu, and seitan because of their powerful flavour.  

Lentils differ primarily in that some are divided into halves and do not retain their outer covering, whereas some are whole (unsplit) lentils that do retain the outer covering. As a result, the cooking time for whole lentils is relatively longer than that for split lentils. Red and green lentils differ from one another in that green lentils have a peppery flavour and maintain their firm texture even after being cooked, whereas red lentils have a nutty flavour and cannot hold their shape.