There are four main categories of lentils: brown, green, red/yellow, and specialty:
Brown Lentils
Brown lentils are the most common variety – any bag in the grocery store that says “lentils” without any other descriptor is most likely full of brown lentils. This variety can range in color from khaki brown to dark black and has a mild, earthy flavor.
Green Lentils
Green lentils are incredibly similar to brown lentils, but have a more robust and slightly peppery flavor and come in a range of sizes. Green lentils can vary in color from pale or spotted green to a green-slate color with blue and black hints.
Red and Yellow Lentils
This variety of lentils ranges in color from golden yellow to orange and red. Red and yellow lentils are also the only variety sold “split,” which means these lentils are processed into smaller lentil bits. These somewhat sweet and nutty lentils are very common in Indian and Middle Eastern cuisine and are the key to classic dishes such as Indian dhal.
Specialty Lentils
There are many varieties of specialty lentils, but two are most common: Black beluga and Puy. Both varieties are about one-third of brown or green lentils’ size and have a rich, earthy flavor.
Black Beluga Lentils
When cooked, black beluga lentils are shiny, tiny, and black – has a similar look with caviar: hence the name.
Puy Lentils
Puy lentils are grown in the volcanic soil of a specific region in central France called Le Puy. Puy lentils are known for dark, bluish-slate-green color and rich, peppery flavor.