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Lentils

Beans, lentils & pulses · Lentils & dals

Lentils

Small, lens-shaped legumes sold whole or split (dal); quick-cooking and the base of soups, dals and salads.

Also called: dal, daal, dhal, mercimek

Around the world: dal, दाल (hi) · mercimek (tr) · lentejas (es) · lentilles (fr)

93 recipes with it

Photo: User:Justinc, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

Lentils are small, flat, lens-shaped legume seeds that cook without soaking. Whole lentils (green, brown, Puy, black beluga) keep their shape; split and skinned ones (red lentils, masoor dal) collapse into a purée. In South Asia 'dal' means any split pulse, so the word also covers split mung, urad, toor and chana, which are not botanically lentils.

How it’s used

  • Simmered into dals and tempered with spices
  • Cooked into soups such as Turkish mercimek çorbası and harira
  • Whole lentils dressed in salads or served with sausages
  • Cooked with rice in mujaddara and khichdi

Characteristics

When cooked
Split lentils cook in 15–25 minutes and break down; whole ones take longer and hold their shape.
Sold as
dried, canned
Cooking uses
Commonly cooked, Suitable for boiling, Used for thickening

Kinds in our pantry

Storage

Cool, dry and dark. Keep airtight in a cool, dry cupboard; best within a year, as old lentils cook unevenly. Pick out small stones before rinsing.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Related ingredients

Recipes with lentils

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