Green lentils, also known as French lentils or Puy lentils, are a staple in many cuisines due to their rich, peppery flavor and firm texture. They’re often used in soups, salads, and side dishes.
However, if you’re dealing with dietary restrictions, looking to alter a recipe’s flavor profile, or simply can’t find green lentils at your local store, you might be in search of a worthy substitute. Brown lentils and chickpeas are among the top alternatives, closely resembling the nutritional content and cooking applications of green lentils.
👅 Flavor Profile
Green lentils have a robust, earthy, and slightly peppery flavor, distinguishing them from other lentil varieties. They maintain a firm texture when cooked, making them perfect for dishes where you need the lentils to hold their shape.
Other legumes with similar flavor profiles include brown lentils and chickpeas.
🔄 The Closest Replacements/Substitutes
Brown Lentils
Brown lentils are a perfect substitute for green lentils. They have a mild, earthy flavor that pairs well with a variety of dishes. Brown lentils also maintain a semi-firm texture when cooked, making them a suitable substitute in salads and stews. Substitute them in a 1:1 ratio, but note that they may cook a bit faster than green lentils. Nutritionally, brown lentils are very similar to green lentils, offering high levels of protein and fiber.
Chickpeas
Also known as garbanzo beans, chickpeas have a nutty flavor and firm texture, making them a good substitute for green lentils in salads and stews. However, they are larger and rounder, which may slightly affect the dish’s presentation. Use chickpeas in a 1:1 ratio, and adjust the cooking time as they typically take longer to cook. Chickpeas are nutritionally similar to green lentils, rich in protein, fiber, and several important vitamins and minerals.
Note: Check for Chickpeas substitutes
Black Lentils
Black lentils, also known as Beluga lentils, are another suitable substitute. They have a rich, earthy flavor and hold their shape well when cooked. They are slightly smaller and darker than green lentils, which could slightly alter your dish’s aesthetics. Use black lentils in a 1:1 ratio. Like green lentils, black lentils are rich in protein and fiber, making them a nutritious substitute.
Green Peas
If you’re in a pinch, green peas can serve as a substitute, particularly in soups and stews. They have a sweet flavor and soft texture when cooked. Substitute in a 1:1 ratio, but consider that peas have a softer texture and may break down more during cooking. Green peas provide a similar amount of fiber, but they have less protein compared to green lentils.
Red Lentils
Red lentils are softer and have a slightly sweeter taste compared to green lentils. They tend to break down when cooked, so they’re best used in soups and purées. Substitute them in a 1:1 ratio, but adjust the cooking time as red lentils cook quicker. In terms of nutritional content, red lentils are similar, offering high levels of protein and fiber.
Split Peas
Split peas can mimic the earthy flavor of green lentils, though they have a
softer texture when cooked. They’re best used in soups or dishes where a creamy texture is desired. Use them in a 1:1 ratio, but keep in mind they’ll cook faster. Split peas are a nutritious option, high in protein and fiber.
Cannellini Beans
Cannellini beans have a mild flavor and a firm texture when cooked, making them a good substitute in salads or side dishes. Substitute in a 1:1 ratio, but adjust the cooking time as cannellini beans usually take longer to cook. Cannellini beans are rich in protein, fiber, and minerals.
Navy Beans
Navy beans offer a mild flavor and firm texture, making them a suitable substitute in most dishes calling for green lentils. Substitute in a 1:1 ratio, and adjust the cooking time accordingly. Like green lentils, navy beans are high in protein and fiber.
Yellow Lentils
Yellow lentils have a slightly sweeter taste and softer texture compared to green lentils. They’re best used in purées or soups. Substitute in a 1:1 ratio, but reduce the cooking time as yellow lentils cook faster. They are a nutritious substitute, providing ample protein and fiber.
Pinto Beans
Pinto beans can provide a similar texture to green lentils, though their flavor is slightly sweeter. They’re best used in stews and soups. Substitute in a 1:1 ratio, but adjust the cooking time as pinto beans typically take longer to cook. Pinto beans are nutritionally comparable to green lentils, rich in protein and fiber.
⤵ Other Substitutes
Black Beans
Black beans can replace green lentils in most recipes. They have a rich, earthy flavor, but their dark color may alter the dish’s visual appeal. Substitute them in a 1:1 ratio, but adjust the cooking time as black beans usually take longer to cook. Black beans offer a good amount of protein and fiber.
Kidney Beans
Kidney beans have a robust flavor and firm texture, but their large size might not be ideal in some dishes. Substitute them in a 1:1 ratio, and adjust the cooking time as they take longer to cook. Kidney beans are high in protein and fiber.
Mung Beans
Mung beans have a slightly sweet flavor and tender texture when cooked, making them suitable for soups and purées. Substitute in a 1:1 ratio, but note that mung beans cook faster. They are nutritious, offering protein and fiber.
Note: Check for Mung Beans substitutes
Adzuki Beans
Adzuki beans have a sweet, nutty flavor and are typically used in Asian dishes. They can replace green lentils in a 1:1 ratio, but they cook faster. Adzuki beans are high in protein and fiber.
Note: Substitutes for adzuki beans you can find here
Soybeans
Soybeans have a nutty flavor and firm texture, making them a decent substitute, especially in salads. Substitute in a 1:1 ratio, but adjust the cooking time as soybeans usually take longer to cook. Soybeans are highly nutritious, rich in protein and fiber.
Lima Beans
Lima beans, or butter beans, have a creamy texture and mild flavor. They can replace green lentils in a 1:1 ratio, but they take longer to cook. Lima beans are high in protein and fiber.
Note: Also check Lima Beans Substitutes
Black-eyed Peas
Black-eyed peas have a mild, earthy flavor and firm texture. They can replace green lentils in a 1:1 ratio, but they take longer to cook. Black-eyed peas offer a good amount of protein and fiber.
Note: Black eyed peas substitutes you can find here
Quinoa
Although not a legume, quinoa can replace green lentils in salads and side dishes due
to its similar texture. Substitute in a 1:1 ratio, but note that quinoa cooks quicker. Quinoa is a complete protein and offers a good amount of fiber.
Fava Beans
Fava beans have a rich, buttery flavor and firm texture, making them suitable in some recipes. Substitute in a 1:1 ratio, but adjust the cooking time as fava beans take longer to cook. Fava beans are rich in protein and fiber.
Substitues for fava beans here.
Pearl Barley
Pearl barley can substitute green lentils in soups and stews due to its similar texture. Substitute in a 1:1 ratio, but adjust the cooking time as barley takes longer to cook. Barley is a good source of fiber, though it’s not as high in protein as green lentils.
💡 Tips and Guidance
Experimenting with green lentil substitutes can open up new flavors and textures in your cooking. However, always be mindful of the cooking times and textures of your chosen substitutes. For instance, if you’re using a softer lentil or bean like red lentils or split peas, consider adding them later in the cooking process to prevent them from breaking down too much.
Remember, while the nutritional content may vary slightly, most of these substitutes are rich in protein and fiber, making them healthy alternatives. If you’re aiming for a particular flavor profile, try combining different substitutes. For instance, you can mix chickpeas and brown lentils for a more complex flavor and texture.
Lastly, don’t be afraid to adjust seasoning to complement the flavor of your substitute. With these tips and substitutes, you’re ready to tackle any recipe that calls for green lentils!
