Yellow Lentils
Cooks in 15 minutes for fast curries and dal, making them your go-to weeknight protein.
What it is
Yellow lentils are small, split legumes that have had their hulls removed, revealing their bright golden color. Also known as moong dal in Indian cuisine, they're actually split mung beans and are prized for being easily digestible and quick to prepare.
How to cook
Rinse lentils and add to boiling water using a 1:3 ratio (1 cup lentils to 3 cups water). Simmer for 15-20 minutes until tender and beginning to break apart. No soaking required, and they're done when they easily mash with a fork.
Flavor and texture
Yellow lentils have a mild, slightly nutty flavor that's less earthy than other lentil varieties. They cook to a creamy, soft texture and naturally break down, making them perfect for thick soups and dal.
Best uses
Ideal for Indian dal, creamy soups, protein-rich salads, veggie burgers, and as a thickener for stews. They also work well in quick weeknight curries and can be pureed into smooth dips or spreads.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 6-12 monthsin original bulk bin bags |
| Sealed (pantry) | 2-3 yearsin airtight container |
| Refrigerated | 3-4 yearsin airtight container |
| Frozen | 4-5 yearsin airtight container |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cooking tip
Add aromatics like garlic, ginger, or bay leaves to the cooking water for extra flavor, and stir occasionally during the last few minutes to prevent sticking as they soften.
Interesting note
Yellow lentils are considered one of the most digestible legumes and are often recommended as a first solid food for babies in many cultures due to their gentle nature and high protein content.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), yellow lentils need 22–25 minutes instead of 18. They break down into a smooth purée when fully cooked, ideal for dal — pull them earlier for a chunkier texture.