Legumes vs. Lentils: What’s The Difference Between Legumes and Lentils?

What's the difference between legumes and lentils? Both are nutritious and have their own pros and cons. Read on to learn more about the difference between legumes and lentils, as well as some examples of each.
Legumes vs. Lentils: 6 Key Differences, Pros & Cons, Examples

Legumes vs. Lentils: legumes and lentils both are types of vegetation used by animals and individuals as a meal. Legumes, also known as a pod, belong to the family Fabaceae. Lentils, on the other hand, are the form of legumes. That’s why most people get confused when it comes to the difference between legumes and lentils. These are both different in their cooking methods, looks, and nutritional benefits.

Let’s take a closer look at Lentils versus Legumes:

DiversityLegumes are found in larger numbers than lentils
Amino AcidsLentils have additional amino acids than legumes
FamilyLegumes belong to the Fabaceae family, while lentils belong to the vegetation of this family.
Used AsBoth legumes and lentils are used as a meal by animals and an individual.

Table of Contents

What Are Legumes?

What Are Legumes? Legumes are very popular meals for vegetarian people, which can provide a large amount of protein and fiber. Legumes belong to the family Fabaceae. There are almost 16000 types of legumes grown all over the world, with different colors, shapes, sizes, and textures. Most types of legumes are easily available in supermarkets or food stores. Legumes are often eaten with grains to get enough of amino acids required by the human body. Legumes like snow peas and red beans can be eaten in their pods, while some types contain only seeds and pulses present inside the pod as the edible part. Legumes can be added to the diet in different ways. These can be cooked, dried, split, canned, or ground into flour.

Legumes are very popular meals for vegetarian people, which can provide a large amount of protein and fiber. Legumes belong to the family Fabaceae. There are almost 16000 types of legumes grown all over the world, with different colors, shapes, sizes, and textures. Most types of legumes are easily available in supermarkets or food stores. Legumes are often eaten with grains to get enough of amino acids required by the human body. Legumes like snow peas and red beans can be eaten in their pods, while some types contain only seeds and pulses present inside the pod as the edible part. Legumes can be added to the diet in different ways. These can be cooked, dried, split, canned, or ground into flour.

What Are Lentils?

What Are Lentils? Lentils are basically a subcategory of the legumes, which have been used as a meal since Neolithic events. Lentils are available in the market in almost all colors, along with crimson, black, yellow, brown, and so forth. These are supplied and eaten in many different ways. Some lentils are used with pores and pore skin, while others are without. Lentils do not require to be soaked in the water for a long time before cooking like beans, so they consume less time in preparation. Lentils are not only a great source of protein, but it also contains a high amount of amino acids required by the human body. But it is important to add lentils as a side meal with other healthy options to obtain all the nutrition from your diet.

Lentils are basically a subcategory of the legumes, which have been used as a meal since Neolithic events. Lentils are available in the market in almost all colors, along with crimson, black, yellow, brown, and so forth. These are supplied and eaten in many different ways. Some lentils are used with pores and pore skin, while others are without. Lentils do not require to be soaked in the water for a long time before cooking like beans, so they consume less time in preparation. Lentils are not only a great source of protein, but it also contains a high amount of amino acids required by the human body. But it is important to add lentils as a side meal with other healthy options to obtain all the nutrition from your diet.

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6 Key Differences Between Legumes and Lentils

ComponentsLegumesLentils
DefinitionLegumes belong to the Fabaceae family and are a regular meal of vegetarian people,Lentils are a subcategory of legumes eaten in different parts of the world.
Nutritional BenefitsLegumes contain a very low amount of fat, naturally. And also zero cholesterol. But these are great sources of carbs, fiber, and protein.Lentils consist of some major minerals. One cup of lentils can provide 90% DRV of folate. It also contains potassium, manganese, phosphorus, and iron.
DescriptionLegumes, also known as pods, are dehiscent fruits that release their seeds by splitting open, except for some like peanuts and carobs.Lentils are the edible seeds of legumes. These vary in size, color, and shape. Split red and green lentils are the most commonly found lentils.
Cooking MethodsLegumes can be cooked into soups and stews. Cooked legumes or beans can be added to burgers and meatballs. It can also be used as a healthy snack.Lentils can be a very good option when it comes to filling. These can also be tossed, baked, and used in sweets. Lentils can also be cooked into soups. Boiled lentils are the easiest way.
Fiber ContentLegumes can provide a large amount of dietary fiber. 100 g of legumes contains 5 g of fiber.Lentils contain even more fiber than legumes. 100 g of boiled lentils can provide 8 g of fiber
Health BenefitsLegumes can be added to a healthy diet, as these can help in reducing the risk of blood pressure, diabetes, and heart diseases.Lentils contain a high amount of folate and potassium, which makes them a good choice for managing cholesterol and blood pressure.

Legumes And Lentils Similarities

  • Both lentils and legumes are grown in the plant pod and belong to the Fabaceae family.
  • Both are rich sources of fiber and protein essential for health.
  • Lentils legumes come in dried form and need to be soaked and boiled before eating.
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Lentil vs. Legume Examples

Examples of Legumes

  • Peanuts
  • Green peas
  • Beans
  • Peanuts
  • Chickpeas

Examples of Lentils

  • Red lentils
  • Moong
  • Split chickpea
  • Yellow split pigeon peas
  • Split black gram

Legumes And Lentils Pros and Cons

Legumes Pros and Cons

Legumes Pros and Cons

Pros of Legumes

  • Legumes are a rich source of vitamins and minerals, which can help in improving overall health.
  • Isoflavones and saponins, the types of antioxidants present within legumes, can help fight against diseases.

Cons of Legumes

  • Some legumes, like beans, can cause digestive issues because they contain a large amount of non-digestible fiber.
  • Some legumes like peanuts can cause allergic reactions and other symptoms like migraine or severe headaches in sensitive people.

Lentils Pros and Cons

Lentils Pros and Cons

Pros of Lentils

  • Lentils contain a high amount of fiber. One single serving of lentils can provide 32% of the daily recommended value of fiber which helps in reducing cholesterol levels and the risk of diabetes.
  • The potassium, iron, and folate present in lentils also provide many health benefits.

Cons of Lentils

  • Lentils are mostly cooked with very strong spices, which can cause many stomach-related issues.
  • Lentils contain a high amount of potassium, and a higher intake of these can cause hyperkalemia or excessive levels of potassium in the blood, especially in people with kidney diseases.

Comparison Chart

What's the difference between legumes and lentils? Both are nutritious and have their own pros and cons. Read on to learn more about the difference between legumes and lentils, as well as some examples of each.

Comparison Video

Nature’s superfoods: Legumes and lentils

Conclusion

Legumes are a popular food among vegetarian people, and lentils are the types of legumes. Whether both term1 or term2 belong to the same family, these are also different in many ways. If we talk about the legumes lentils difference, lentils are the type of legumes with lenticular seeds, while legumes are vegetative foods for human consumption. There are many different legumes and lentils, some of which are widely found in supermarkets and food stores. Both can be included in the diet in many different ways.

Alex Stantor

Author & Researcher @ Difference 101 Master in Philosophy & Data Analysis, Sorbonne Université (Graduated 2011) Lived in New York City

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