Variety of legumes in glasses on metal background
The Best Ways To Use The Most Common Lentil Varieties
By Lauren Farkas
One serving of lentils is packed with plant-based protein, fiber, folate, iron, and potassium, but its endless variety can be daunting to navigate in the kitchen. Fortunately, there are basic guidelines for working with each variety of lentils, making the cooking process much simpler and tastier.
Cook’s Country offers a simple breakdown of lentils, saying that brown and Laird lentils are the most “all-purpose” of the common lentil types and are mild in flavor and soft in texture. Meanwhile, du Puy (French green) lentils have a distinct “peppery and complex flavor” and remain firm in the cooking process, making them a great choice for dishes that center around lentils. 
Red lentils, on the other hand, are the most deceptive of the bunch, as they are actually brown or green lentils in disguise. Their bright red hue comes from the lentils being skinned and split open, making them break down easily during the cooking process to create the perfect creamy addition to stews and soups.