Below is a list of all known varieties for Lentil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anicia Lentil | A small, French heirloom variety of green lentil, similar to the Puy lentil, known for its fine texture and earthy flavor. |
| Black Beluga Lentil | The lentil is an annual legume grown for its lens-shaped edible seeds or pulses, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. |
| Black Beluga Lentil (Whole) | Whole, unpolished, small black lentils; their strong color and shape make them ideal for gourmet applications. |
| Black Lentil (Beluga Lentil) | Tiny, glossy black lentils that resemble beluga caviar. They have a rich, earthy flavor and hold their shape well. |
| Brown Lentil | The most common type of lentil, retaining its husk. They have an earthy flavor and break down easily, ideal for soups and stews. |
| Brown Lentil (Most Common) | A small, disc-shaped legume with a mild, earthy flavor, cooking quickly and serving as a high-protein staple. |
| Estón Lentil | A specific medium-sized variety of brown lentil grown in North America, known for its consistent size and robust, earthy flavor. |
| French Green Lentil (du Puy) | The specific cultivar of lentil grown in the Le Puy region of France, protected by an AOC designation. |
| Green Lentil | Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis variety. In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils. |
| Green Lentil (Puy Style) | A small, dark speckled lentil (*Lens culinaris*) known for holding its shape exceptionally well after cooking; named after the French region. |
| Laird Lentil | A large, premium variety of green lentil grown in North America, known for its uniform size and excellent texture retention after cooking. |
| Lentil (Canned) | Pre-cooked lentils preserved in a liquid, offering a quick option for soups, salads, and side dishes. |
| Lentil (Cooked & Frozen) | Lentils that have been fully cooked and frozen, used for quick preparation of salads or side dishes. |
| Lentil (Lens culinaris) | The general species name for the widely cultivated lentil, covering red, brown, green, and black varieties. |
| Masoor Dal (Red Split Lentil) | The skinned and split form of the brown lentil, resulting in a deep orange color. Cooks very quickly and breaks down easily. |
| Masoor Whole (Whole Red Lentil) | The whole, unhulled red lentil, retaining its husk and requiring a longer cooking time than the split form (Masoor Dal). |
| Pardina Lentil (Spanish Brown) | A small, brown Spanish lentil prized for its ability to hold its shape perfectly through cooking, ideal for stews and salads. |
| Petite Crimson Lentil | Small red lentils (Masoor Dal) that have been hulled and polished, prized for their very short cooking time and smooth texture. |
| Puy Lentil | Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis variety. In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils. |
| Puy Lentil (French Green Lentil) | A highly prized lentil from the Le Puy region of France. It holds its shape extremely well and has a rich, peppery, earthy flavor. |
| Rajma Dal (Large Red Lentil) | A very large, reddish-brown lentil (though sometimes incorrectly referred to as a bean), used in North Indian cuisine for thick, rustic dals. |
| Red Lentil | The lentil is an annual legume grown for its lens-shaped edible seeds or pulses, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. |
| Red Split Lentil (Masoor Dal) | The split, skinless form of Brown Lentil, known for its quick cooking time and tendency to dissolve into a thick soup. |
| Urad Dal (Black Gram Split) | A split and hulled black lentil with a creamy white interior, essential for idli, dosa, and vada in South Indian cuisine. |
| Yellow Lentil | Lentils with yellow cotyledons (the seed halves). They are generally split and used to make creamy dal. |
| Yellow Lentil | The lentil is an annual legume grown for its lens-shaped edible seeds or pulses, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. |