Red Lentils: I’ll often use red lentils in tomato and roasted red pepper soups while I’ll use brown and green lentils in pilafs.  A great resource is the Kitchn’s comparison between the three types of lentils. 

When it comes to cooking, red lentils get slightly mushy and don’t hold up well in dishes where the lentil is suppose to be the main star.  While I honestly forget to cook with lentils, they actually pack quite the nutritional punch and make a great addition to many meals.

Green Lentils: There are two different kinds of green lentils: French Green or Puy.  The only significant difference is region of growth.  Puy lentils are grown specially in the French town of Puy.  More often than not, the green lentils you buy in the grocery store are just that, plain green lentils.  Green lentils are more comparable to brown in that they hold their shape and texture better than the red.  However, green lentils tend to have a bit stronger of a taste compared to the brown lentils.

Brown Lentils: Brown lentils prove that not all lentils are created equally.  While red lentils are great for soups because they break down, brown lentils are great for hearty main or side dishes because they hold their shape while cooking.  Brown lentils also have a bit stronger flavor than those of the green and red lentils which makes them a perfect match for vegetables and seasonings.

Brown and Green lentils are great as a dish on their own, used in stews, or even a salad topper.  The Kitchn offers great advice on how to cook lentils (and a warning that the older the lentils, the longer the cook time. )

Recipes from around the web:

 NE Vegetarian Lentil Recipes:


Vegetarian Lentil Recipes from Around the Web: