If you've ever wondered whether “dahl” and “lentils” are the same thing, you're not alone. The terms are often used interchangeably, but they mean different things—and knowing the difference can help you cook better, shop smarter, and enjoy more variety in your meals.

What Are Lentils?

Lentils are the edible seeds of legumes, known for their quick cooking times, high protein content, and earthy flavour. There are many types, including red split lentils, brown lentils, Du Puy lentils, and black lentils. Each variety has a different texture and use—some hold their shape, while others break down into a creamy consistency.

What Is Dahl?

“Dahl” (also spelled dal, daal, or dhal) refers to both the split legume itself and the traditional Indian dish made from it. A typical dahl dish involves simmering lentils with spices, aromatics, and often tomatoes or coconut milk to create a thick, nourishing stew.

In this context, chana dahl (split chickpeas) and urid dahl are lentil types often used specifically for making dahl-style recipes.

Why This Matters in the Kitchen

Knowing whether a lentil holds its shape or breaks down helps you choose the right one for your dish. Want a creamy base? Use red split lentils or mung dahl. Making a salad or pilaf? Go for green or brown lentils that stay intact after cooking.

Also, many lentils require no soaking and cook in 20–30 minutes, making them a quick and nourishing option even on busy weeknights.

The Pantry Staple You Didn't Know You Needed

Whether you're cooking Indian comfort food or adding bulk to a soup, lentils and dahl are the kind of staples that adapt to any cuisine. They're gluten-free, high in plant protein, and incredibly affordable.

Explore our full Dahl & Lentils collection to stock your pantry with essentials that make weeknight meals easy, delicious, and full of fibre.