What Can You Use Instead of One Type of Legume?

The most important difference when replacing one type of legume with another is the cooking time. Red lentils soften in 15–20 minutes, while chickpeas simmer for nearly an hour even after soaking; these two cannot be substituted directly for each other. When substituting, first consider whether the legume has a skin, and then whether it needs soaking. Legumes in the same group (skin-on legumes within their group, and skinless lentils within theirs) are safer substitutes for one another. If using canned legumes, cooking time drops to almost zero; canned chickpeas or beans are already cooked, so they only need to be heated, saving a lot of time when you are in a hurry. The color of a legume also matters in some recipes: replacing red lentils with yellow lentils makes the soup a paler yellow. This visual difference is not a problem for the recipe, but you should expect it. Soaking water should also be considered when substituting legumes: some legumes absorb almost all of their soaking water, while others leave most of it to be drained, changing how much fresh water you need to add to the pot. A general rule that applies regardless of the substitute is not to add cooking salt before the legumes have softened.

What Changes If You Use White Beans Instead of Cranberry Beans?
If cranberry beans are unavailable, white dried beans can be used instead; both soak and cook in a similar amount of time. The only difference is that you lose the slightly pinkish color cranberry beans add to the dish. This color difference is quite noticeable in salads; if color matters to the presentation, look for another reddish legume to replace cranberry beans.

Which Legume Can You Use Instead of Chickpeas?
If you do not have chickpeas, cranberry beans or white beans can be used instead; both have similar firmness, so the soaking and cooking time stays nearly the same. In salads and hummus, cranberry beans come closest to the creamy texture of chickpeas. Fava beans are another alternative, but they have a firmer texture if used with the skins on; peeled fava beans have a consistency closer to chickpeas.

What Can You Use Instead of Red Lentils?
If you do not have red lentils, yellow lentils are the closest substitute; both are hulled, so they cook quickly and break down in soup in the same way. Yellow lentils take a little longer to soften, so you can extend the cooking time by about 5 minutes. Green lentils are not a substitute for either of the two: they have skins, remain whole, and do not make soup as thick as red lentils.

Can You Use Cranberry Beans or Chickpeas Instead of Dried Beans?
Types of dried beans (white beans, cranberry beans, and bush beans) are easy to substitute for one another because their soaking and cooking times are similar; only the cooking liquid from cranberry beans is a little darker. Chickpeas can partly substitute for this group, but leave a firmer bean; do not choose chickpeas if you do not want the dish to have a firmer texture.

Can Green Lentils and Dried Peas Replace Each Other?
Green lentils and dried peas are largely interchangeable because both have skins and remain whole after cooking; in salads, these two legumes produce nearly the same result. Pay attention to the cooking water: dried peas absorb a little more water than green lentils, so increase the water added to the pot by about a finger’s width.