01
Mung Beans
10.0best for soup1 cup : 1 cup
Small green legume; splits quickly, mild and earthy, works in soups and dal
10.0
lentils substitute
in soup.
Lentils gives soup body and protein, often thickening the broth as it cooks. The swap should break down similarly during simmering.
top substitutes
02
Chickpeas
6.7best for soup1 cup : 1 cup
Similar protein content, slightly firmer texture
6.7
03
Black Beans
6.7best for soup1 cup : 1 cup
Works well in soups, stews, and salads
6.7
show 9 more substitutes
04
Kidney Beans
6.71 cup : 1 cup
Heartier texture, great in curries and chili
6.7
05
Pinto Beans
6.71 cup : 1 cup
Mild flavor, creamy when cooked
6.7
06
Quinoa
6.71 cup : 1 cup
Higher protein, different chew; fluffier texture, best in grain bowls and stuffed peppers
6.7
07
Edamame
6.71 cup : 1 cup
Shelled, higher protein; stays firm, won't break down
6.7
08
Venison
5.01 cup : 1 1/2 cup
French green lentils, hearty texture
5.0
09
Ground Beef
3.31 cup : 1 cup
Cooked lentils; plant-based, hearty texture
3.3
10
Ground Turkey
3.31 cup : 1 cup
Cooked lentils; great plant-based alternative
3.3
11
Couscous
3.31 cup : 1 cup
Red lentils cook fast and match texture
3.3
12
Brown Rice
3.31 cup : 1 cup
Green or brown lentils, high protein grain swap
3.3