What Can You Use Instead of Lentils?

If lentils are unavailable, split peas are the closest substitute in red lentil recipes, while chickpeas or beans are closest in green lentil recipes. The best alternative depends on which type of lentil the recipe uses. What role do lentils play in recipes? Red lentils cook very quickly and break down easily, so they are often used to thicken soups; as they boil, they break down and give the soup a smooth texture. Green and brown lentils hold their shape better when cooked, so they are meant to remain whole in salads and pilafs. Because these two types behave differently, choose a substitute based on the role lentils play in the recipe. Which legumes can replace lentils? If red lentils are unavailable, split yellow peas cook and break down at a similar rate, giving soup a similar consistency. Their flavor is a little more neutral than lentils, but they are a good match in texture. If green or brown lentils are unavailable, chickpeas or white beans provide a similar texture in recipes where the legumes should remain whole, but they take considerably longer to cook than lentils. Bulgur can also partly replace lentils in some soups and pilafs. However, because bulgur is a grain, it does not replace lentils' protein content. What should you keep in mind? If using a slower-cooking legume such as chickpeas or beans, extend the total cooking time accordingly or cook the legumes separately beforehand and add them near the end. If using split peas, they break down as quickly as red lentils, so adjust the amount of cooking water carefully; otherwise, the soup may become thicker than intended. Whatever substitute you choose, taste and adjust the recipe's spices and salt to account for the legume's distinct flavor; every legume has a different underlying flavor. Which legume cooks fastest instead of red lentils? Besides split yellow peas, most split red legumes also cook quickly, although they may not be as widely available in grocery stores as split yellow peas. Remember that red lentils are used not only to thicken soup but also to give it color. Soup made with split yellow peas may look paler; a pinch of tomato paste can help make up the difference. If using beans instead of green lentils, soaking them overnight shortens the cooking time considerably, bringing it closer to that of lentils. Whatever legume you choose, adding a bay leaf to the cooking water can help provide an underlying aroma similar to the lentils' mild flavor. Canned lentils are uncommon in stores, but if available, they make preparation much faster than dried lentils; drain them and add them directly to the recipe. If freezing soup made with a lentil substitute, remember that peas and beans may have a slightly softer texture than lentils after thawing. The same principles apply to recipes other than lentil soup, such as lentil kofta (Turkish lentil patties): in a recipe mixed with bulgur, mashed beans can provide similar binding if lentils are unavailable.