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Lentils and beans are part of the nutritious legume family. They are low in fat and high in proteins and essential vitamins. These can be great vegan substitutes for meat and are a must in your daily diet. Since both lentils and beans have a plant origin, they contain incomplete proteins. Therefore, it is best to combine these with fiber rich whole grains like rice and oats to make a complete vegetarian meal. Both come in dried, canned, fresh, roasted or pre-cooked versions.

The distinction between lentils and beans is not obvious to many, so this article explains the key differences in detail.

Difference between lentils and beans

Lentils are smaller and flat disk-like legumes whereas beans are large and oval or kidney-shaped. Further, lentils are biconvex seeds whereas beans are seeds that grow in long pods. Beans are comparatively more likely to retain their shape after cooking. Therefore, lentils are mainly used in soups.

Lentils offer certain advantages over beans. They contain more fiber and less carbs. Lentils do not need pre-soaking like beans because they are lower in phytates. Phytates decrease the body’s ability to absorb micro-nutrients and may cause digestive disorders. In fact, red lentils may have less than 50% of the phytates than some low phytate varieties of corn, wheat, beans, and soybeans.

The good thing about beans is that they are low in fat, sodium and calories while also being rich in essential fatty acids. For instance, soybeans are rich in omega-3 fatty acids.

Lentils generally cook quicker than beans. Although, if you use the right pot, you may cook both beans and lentils in less time, and without pre-soaking beans overnight. Keep reading to discover more.

The best pot for cooking beans and lentils

Miriams Earthen Cookware’s (MEC) pure clay pots are best for cooking your beans and lentils in the healthiest way possible. MEC is a US-based company that makes pots and pans from lab tested primary clay without additives or glazes. Using an all-natural material and maintaining its purity throughout the making of the cooking pot has many benefits.

MEC pots are naturally inert (non-reactive) which means they do not leach toxins like innately reactive metals or chemical laden ceramics. Also, they cook with unique far infrared heat that cooks your beans and lentils from inside out. This gentle heat penetrates deep into each bean and cooks them thoroughly. This type of cooking breaks down phytates so there is no need to pre-soak beans when cooking in MEC.

The best part is – these pots do not damage nutrients like conventional pots. Even the most delicate nutrients stay intact with MEC’s far infrared heat cooking. Moreover, the ergonomic design of the pot and lid allows steam (which is essentially water-soluble nutrients) to condense on the inside of the lid where it is cooler than the rest of the pot during cooking.

Therefore, your beans and lentils cook uncontaminated by toxins, rich in nutrients – while retaining their natural flavor and color. Interested in cooking your beans and lentils in the best pots and pans? Head over to our online store and order a pot today!