01
Mung Beans
10.0best for stir fry1 cup : 1 cup
Small green legume; splits quickly, mild and earthy, works in soups and dal
10.0
lentils substitute
in stir fry.
Lentils adds plant-based protein to stir fry with a satisfying bite. A swap should hold up to high heat without getting mushy.
top substitutes
02
Chickpeas
6.7best for stir fry1 cup : 1 cup
Similar protein content, slightly firmer texture
6.7
03
Black Beans
6.7best for stir fry1 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