Key difference: Lentils are pulses that are part of the legume family. The two most common and popular lentils are the red lentils and green lentils. Red lentils are usually available split. As compared to other lentils, they tend to cook faster, in no more than 30 minutes. They have a sweet and nutty flavor and they tend to be quite tender after cooking often unable to retain its shape. Green lentils have a glossy exterior and a robust peppery flavor, a flavor that can be described as more earthy. They are usually available as whole and can be sprouted and added to salads raw. When cooking, they take longer to cook, more than 45 minutes. They also tend to keep a firm texture after cooking.

Lentils are pulses that are part of the legume family. The lentil plant has lens-shaped seeds that grow two seeds in a pod. In fact, the modern lens is named for lentils. Lens is the Latin name for lentils.

Lentils are a popular crop originating from Asia and Northern Africa. They were in fact on one of the first crops to be domesticated. According to archaeological evidence, lentils were eaten up to 13,000 years ago. They are also considered to be quite nutritious, with a very little calorie count.

Lentils are available whole or split into halves with or without their shell coverings. Lentils vary in size and color. Their colors range from yellow to red-orange to green, brown and black. There are many different types of lentils, including:

• Brown/Spanish pardina
• French green/puy lentils (dark speckled blue-green)
• Green
• Black/beluga
• Yellow/tan lentils (red inside)
  • Red Chief (decorticated yellow lentils)
• Eston Green (Small green)
• Richlea (medium green)
• Laird (large green)
• Petite Golden (decorticated lentils)
• Masoor (brown-skinned lentils which are orange inside)
• Petite crimson/red (decorticated masoor lentils)
• Macachiados (big Mexican yellow lentils)

The two most common and popular lentils are the red lentils and green lentils.

Red Lentils - Red lentils can actually range in color from gold to orange to red. They are usually available split. As compared to other lentils, they tend to cook faster, in no more than 30 minutes. They have a sweet and nutty flavor and they tend to be quite tender after cooking often unable to retain its shape.

Red lentils are commonly cooked with spices for Indian dals, curries, baby food, thickening soups and casseroles. A 1/4 cup of dry red lentils contains 1 gram of fat, 28 grams of carbohydrates, 7 grams of fiber, 13 grams of protein, 1 gram of natural sugar and 170 calories.

Green Lentils - Green lentils can range in color from pale to mottled green-brown. They usually have a glossy exterior and a robust peppery flavor, a flavor that can be described as more earthy. They are usually available as whole and can be sprouted and added to salads raw. When cooking, they take longer to cook, more than 45 minutes. They also tend to keep a firm texture after cooking.

Green lentils are generally used for warm salads, side dishes, casseroles and stuffing. A 1/4 cup of dry green lentils contains no fat, 18 grams of carbohydrates, 4 grams of fiber, 9 grams of protein and 2 grams of natural sugar, as well as 110 calories.

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