Lentil vs. Dahl — What's the Difference?

Lentil is a type of legume known for its high protein content and versatility in cooking. It comes in various colors, such as green, brown, red, and black, each with different cooking times and uses. Dahl (or dal) refers to both the raw split lentils and the thick, stew-like dishes made from them, common in Indian, Nepali, Pakistani, and Bangladeshi cuisines.

Lentils are available in whole and split forms, with the latter cooking faster and often used in soups, salads, and side dishes. Green and brown lentils hold their shape well when cooked, while red and yellow lentils break down more, making them ideal for purees and soups. Dahl, on the other hand, is typically made by simmering lentils with spices, herbs, and sometimes vegetables, resulting in a nutritious, flavorful dish served with rice or bread.

Lentils are nutrient-dense, offering protein, fiber, iron, and folate, making them a staple in vegetarian and vegan diets. Dahl dishes, while also nutritious, vary widely in flavor and ingredients depending on regional recipes and personal preferences, often including spices like turmeric, cumin, and coriander, as well as onions, garlic, and ginger.

Lentils are simple to prepare and cook quickly, requiring minimal soaking compared to other legumes. Dahl dishes can be simple or complex, with some recipes involving slow cooking to develop deep, rich flavors. Lentils are an essential ingredient in dahl, but the term dahl encompasses the broader culinary tradition and preparation methods.