Green Lentils

• Green lentils are a common variety that keep their shape after being cooked, making them adaptable to a variety of dishes such as stews, soups, salads and casseroles. Green lentils are often used as a substitute for meat in a vegetarian meatloaf. This variety doesn't take longer than 30 minutes to cook and won't turn mushy like other lentil varieties.
  
  

Red Lentils

• Red lentils are small, orange-colored legumes that can be sold either split or whole. Split red lentils are often used as a base for soups because they turn soft when cooked. These lentils are commonly used in Indian and Middle Eastern recipes such as Moroccan red lentil soup.
  
  

Puy Lentils

• Puy lentils are also called French lentils. They are small, have a unique peppery flavor and maintain their shape, rather than become squishy when cooked like some other lentils. Add these lentils to your salad for a punch of spicy flavor and a boost of protein. They can also be eaten alongside meat dishes for a healthy and simple side dish.
  
  

Brown Lentils

• Brown lentils are the most common variety found in North American stores. They have a mild flavor and can be used in a wide variety of dishes. These types of lentils do get mushy if they are cooked too long and, for this reason, are often used as a base for soup.
  
  

Black Lentils

• Black lentils are small, delicate and shiny black. They tend to be more expensive than other varieties of lentils and are often used in soups or salads. Black lentils are most often used for making Indian curries. When the skin is left on, they contain a strong, earthy flavor, but are rather bland when stripped of their skin.