Both are excellent plant-based sources of protein, fiber, iron, and folate. Lentils have a slight edge in protein and iron, while beans often provide more soluble fiber and resistant starch. While they’re both excellent sources of protein, fiber, and antioxidants, there are some key differences that set them apart nutritionally. Some research suggests that home-cooked beans and lentils may offer more protein and fiber than their canned counterparts, though the difference is modest. Generally speaking, however, beans and lentils provide very similar nutritional benefits, with small variations in protein, fiber, and mineral content.