Substitute for Lentils: 4 Best Alternatives for Soups, Curries & Salads
The best substitute for lentils is Split Peas at a 1:1 ratio. It works best for soups, stews, dal, curries. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Split Peas
1:1
The closest substitute in texture and cooking behavior. Green split peas hold their shape; yellow split peas break down like red lentils.
Flavor & Texture Change
Slightly sweeter and starchier than lentils. The earthy flavor is similar but less pronounced.
When Not to Use
Split peas take longer to cook than lentils — about 45 minutes versus 20-30 minutes. They also absorb more liquid, so add extra broth or water.
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What are the other substitutes for lentils?
Canned Chickpeas
1:1 (drained)
A quick, no-cook substitute. Already tender and ready to use. Works in salads, soups, and curries.
Flavor/texture:Nuttier and firmer than lentils. The flavor is milder, so increase seasonings slightly.
Avoid when:Chickpeas are much larger and firmer than lentils. They will not break down into a creamy texture like red or yellow lentils do. Roughly chop them if you need a lentil-like consistency.
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Black Beans
1:1
Work well in hearty dishes where lentils provide substance. Good protein and fiber match.
Flavor/texture:Earthier and creamier than lentils. Black beans have a distinct flavor that works best in Mexican and Southwestern dishes.
Avoid when:Black beans are larger and take much longer to cook from dried (1-2 hours versus 20 minutes). Use canned for convenience. They do not break down like lentils.
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Quinoa
1:1
A grain-like seed that provides similar protein content and cooks in about the same time as lentils.
Flavor/texture:Mild and slightly nutty. Quinoa absorbs flavors well but does not have the earthy depth of lentils.
Avoid when:Quinoa has a completely different texture — fluffy and grainy versus the soft, creamy texture of lentils. It will not thicken soups like lentils do.
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What should you know before substituting lentils?
Different lentil colors are not interchangeable in all recipes. Red and yellow lentils break down into a creamy puree, making them best for dal and soups. Green and brown lentils hold their shape, making them ideal for salads and side dishes. Match your substitute to the type of lentil the recipe calls for.
How do you substitute lentils in a recipe?
Small, lens-shaped legumes available in green, brown, red, and black varieties. High in protein and fiber, they cook quickly without soaking and are a staple in soups, stews, curries, and salads worldwide.
The best substitute for lentils depends on what role it plays in your recipe. Our top recommendation is Split Peas (1:1), which works well for soups, stews, dal, curries.
If you need a different option, Canned Chickpeas (1:1 (drained)) is another reliable choice. A quick, no-cook substitute. Already tender and ready to use. Works in salads, soups, and curries.
When substituting lentils, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Which lentils substitute should you use?
Each substitute works differently depending on your recipe. Read the detailed guides below for exact ratios, step-by-step instructions, and troubleshooting tips.
Frequently Asked Questions
What can I use instead of lentils?
Split peas are the closest substitute for lentils, with similar texture and cooking behavior. Chickpeas, black beans, and quinoa also work depending on the recipe.
Can I substitute chickpeas for lentils?
Yes, use canned chickpeas at a 1:1 ratio. They work well in salads, curries, and soups. Roughly chop them if you need a lentil-like consistency since chickpeas are larger and firmer.
Are split peas the same as lentils?
No, but they are the closest substitute. Split peas take longer to cook (about 45 minutes) and are slightly sweeter, but they break down similarly to red lentils in soups and stews.