Lentils are a dried seed that's categorized as a pulse, along with beans and peas. Popular in Europe and the Middle East, they're often used as a meat substitute. There are a number of kinds of lentils including: Lentils du Puy - French lentils are grown in a certain region of France. They hold up well when cooked. Green or European Lentils - Mild flavor and also stay firm. Red Lentils - Slightly sweeter and break down when cooked. Brown Lentils - Most common lentils. They hold their shape well. Beluga Lentils - Soft with a robust flavor, they keep their shape and look like caviar when cooked.