All About the Different Types of Lentils

Lentils are known the world over for their disc shape, their rich taste, their nutritional value and their culinary versatility. For those reasons, you will find them at the heart of traditional dishes from Indian dahl to Ethiopian stew. But did you know that you can also use lentils in your bakes and that they come in a flour? 

At Schär, lentils are one of our favourite ingredients for boosting the flavour and nutrient content of our products. We know and love everything about lentils and are big champions of these protein-packed pulses for coeliac eaters. So, this page is dedicated to all things lentil. Here we’ll look at everything from what lentils are exactly and whether they are always gluten free to how to use them in your gluten free diet.

One particularly important health benefit of lentils is that they are naturally gluten free, making them a great choice for people with coeliac disease or other gluten sensitivities. Even better, all types of lentils are gluten free, so there is no need to be wary of certain varieties

Lentils come in many different types, all with their own unique colours, textures and nutrient content. The main types of lentils you are likely to see in shops, however, are: 

Brown lentils 

Brown lentils are the most common type of lentil and among the largest in size. They have a mild earthy flavour and hold their shape well during cooking, making them fabulous for warm salads and stews. 

Puy lentils 

Named after the French region they hail from – Le Puy – puy lentils have a peppery taste and a crunchy texture, which makes them a perfect partner for salads. They are greenish in colour and more expensive than other types because they are thought to have superior flavour and texture.  

Green lentils 

Also sometimes referred to as French lentils, green lentils have similar characteristics to puy lentils but are usually a cheaper alternative for use in the same recipes. 

Red split lentils 

This is the type used to make dahl. They are among the largest type of lentil and form a rich purée when cooked, making them ideal for thickening soups and casseroles. As they have been hulled and split, they are also the quickest to cook. 

Yellow split lentils 

Also sometimes called yellow split peas, these lentils are similar to the red variety and are used in much the same way. They add a sweet, nutty flavour and a vibrant colour wherever they’re used. 

Beluga lentils 

So called because they resemble beluga caviar when cooked, these black lentils are the smallest in size. They make a great base for salads, with their earthy flavour complimenting other proteins and meaty vegetables like mushrooms.  

All lentils are lens shaped – hence their name, which actually comes from the Latin for lens. Their size, colour and taste vary according to type (see above), but generally lentils are no bigger than half a centimetre in diameter, come in autumnal colours and have a rich, earthy taste. 

When cooked, brown, puy, green and beluga lentils for the most part retain their shape, while red and yellow split lentils become softer and thicker. 

As mentioned, lentils are a dietary staple in many different cultures because of their protein, fibre and carbohydrate content. They are traditionally used for making curries, soups and stews – for example as in Indian dahls, Colombian lentil soups and Ethiopian kik stew, which is eaten with traditional teff-based injera flatbread. Lentils are also used in salads and as a bed for meat or vegetables – for example as in the Italian cotechino with lentils, which is traditionally eaten on 31 December to usher in a prosperous new year. 

But lentils can also be ground down to make a flour. Lentil flour brings all the same nutritional benefits as lentils themselves and its mild flavour means it works well in sweet and savoury dishes alike.

Like the pulse itself, lentil flour is naturally gluten free too, making it an excellent way of baking extra nutrients into your gluten free diet. Just be aware that lentil flour tends to absorb more liquid than other types of flour, so be sure to add more water, oil, butter or egg when experimenting with lentil flour-based bakes. 

At Schär we love the flavour and nutritional value that lentils and lentil flour bring to foods, and so we use them in our whole range of products and recipes from breads and pastas to flour mixes for home baking. Lentil flour is part of what gives our gluten free crispbread its substance and what gives our fusilli, penne and spaghetti ai cereali their wholesome taste. Lentil flour is also a key ingredient in our bread flour mix and pâtisserie mix, which in turn are the base ingredients in some of our most popular recipes for homecooked savoury dishes (see our gluten free wholemeal and pumpkin breads) and sweet treats (see our gluten free biscotti and chocolate brownies)

While lentils are incredibly adaptable, the one rule is that they must be cooked: they cannot be eaten raw. Raw lentils contain proteins called lectins, which can cause toxic reactions including vomiting and diarrhoea. Luckily, lectins are heat sensitive, so once cooked, lentils pose no threat to digestion.  

Even luckier, lentils are extremely easy to cook. They just need boiling in three times their volume of stock. Cooking times vary according to type, but a rough guide would be: 

Brown and green: 30-45 minutes; puy: 30-35 minutes; red split: 15-20 minutes; yellow: 40-45 minutes; beluga: 20-35 minutes. You can also buy pre-cooked lentils, so it’s just a matter of opening the can/packet. 

There is almost no limit to what you can do with cooked lentils. Add them to any soup, stew or casserole for a hearty, fibrous dish. Mix them in with rice for a nutritious pilaf. Stuff them into roasted peppers. Season them and bake under mashed potato for a vegetarian shepherd’s pie. Add spices and whip them into a delicious curry sauce. Cook yellow split lentils with a ham joint and purée them for a traditional British pease pudding. Simmer with tomatoes and herbs for a flavoursome vegetarian Bolognese. Blend them into a heart-warming lentil soup. Stir in with fresh herbs and vegetables for a refreshing salad. Or even mash cooked lentils with garlic, onion and chili to make a dip.  

Lentils are a superbly nutritious, flavourful and versatile ingredient that deserve a regular place on any gluten free menu.