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Lentils

Legumes and Legume Products

Small lens-shaped legumes that cook quickly without soaking. Used in soups, stews, salads, and as a protein-rich meat extender.

3 substitutes

Substitutes

1:1

Chickpeas are larger and firmer than lentils with a nuttier flavor. They require longer cooking but work well in most applications.

✅Best for: soups, stews, salads, curries

⚠️Not for: recipes where lentils are pureed (chickpeas have thicker skins)

1:1

Green or yellow split peas are the closest substitute for lentils — they cook to a similar creamy consistency without soaking.

✅Best for: soups, dals, purees, stews

⚠️Not for: salads (they turn mushy)

1:1

Black beans are firmer and hold their shape better than lentils. They add a hearty, earthy flavor to dishes.

✅Best for: soups, stews, salads, tacos

⚠️Not for: recipes needing a quick-cooking legume