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According to the Penguin Companion to Food, bean is a âterm loosely applied to any legume whose seeds or pods are eaten, not classed separately as a pea or lentil.â Beans traditionally were in the genus Phaseolus, but now some of the species, including the black-eyed pea, are in the genus Vigna.
Several different types of lentil beans exist. The primary difference between lentils is the color and size of the bean. Some lentil beans retain their shape when cooked, while other types disintegrate slightly. Various lentil types include Puy lentils, green or brown lentils, and red lentils. Lentils that are split in half are usually known as dal in Indian cuisine. Brown lentils are very common in grocery stores in the United States.