When it comes to legumes, lentils are one of the most popular and versatile pantry staples out there. Whether you’re looking for an easy side dish or a nutrient-packed main course, these small but mighty pulses can be cooked up in a variety of ways. But before you get to the cooking part, you need to decide which type of lentil is the best fit for your recipe – green or brown? In this post, we break down everything from taste and texture to nutrition facts so that you can make an informed choice when adding lentils into your cooking routine.
What are Brown Lentils?
Brown Lentils are a versatile legume that is high in fiber, protein, and essential vitamins and minerals. Brown Lentils come from the family of pulses and provide a smooth texture when cooked. Brown Lentils are very easy to use – just soak them overnight and add them to your favorite recipes for a nutrient-packed meal. They take around fifteen minutes to cook, making them ideal for fast meals on the go. Brown Lentils also have an earthy flavor, so they’re perfect for adding complexity to curries and salads alike. Once you have Brown Lentils in your pantry, you’ll never be short of meal ideas!
What are Green Lentils?
- Green Lentils are one of the oldest legumes known to mankind. This hearty and nutrient-rich pulse has been cultivated around the world for centuries, thanks to its incredible versatility and health benefits.
- Green Lentils have a mild and earthy flavor that makes them an ideal addition to soups, stews, salads, and casseroles. They also provide an excellent source of plant-based protein, as well as dietary fiber, iron, folate, and magnesium.
- Green Lentils are even affordable and easy to cook – just soak them in water or broth overnight before simmering in only 15 minutes! You won’t regret adding Green Lentils to your weekly rotation of meals – they’ll bring smiles all around the dinner table!
Difference between Brown Lentils and Green Lentils
Brown and green lentils both belong to the legume family, but they are unique in flavor and texture.
- Brown lentils, slightly larger than their green counterpart, possess an earthy flavor with a somewhat mealy consistency when cooked.
- Green lentils, on the other hand, bring slightly peppery flavors and a crunchier texture similar to al dente pasta.
- Brown lentils tend to fall apart when cooked, making them good for adding to soups and purees.
- Green lentils retain their shape after cooking and make an excellent addition to salads or grains like quinoa.
Both types of lentils have been praised for their nutritional benefits as they contain proteins and dietary fibers that can help boost metabolism and improve digestion.
If you’re like me, you might have assumed that brown lentils and green lentils are pretty much the same things. After all, they’re both types of lentils, right? WRONG! As it turns out, there are some big differences between these two popular varieties of lentils. For one thing, brown lentils are larger than green ones. They also take longer to cook – about 20-30 minutes as opposed to 15-20 minutes for green lentils. And finally, brown lentils tend to hold their shape better once cooked, while green ones turn into more of a mushy consistency. So if you’re looking for a hearty addition to your soup or stew, go with brown Lentils. But if you want something that will break down and add creaminess to your dish, go with green.