yellow lentils.

Yellow lentils are an excellent protein source, containing approximately 24.63g of protein per 100g of dry lentils. This high protein content makes them a staple for vegetarians and vegans looking to meet their daily nutritional requirements.

Yellow lentils are generally not considered keto-friendly as they are high in carbohydrates, containing about 63.35g of carbs per 100g. While they are a healthy complex carb, they may exceed the daily carbohydrate limits for a strict ketogenic diet.

To cook yellow lentils, rinse them thoroughly and simmer in a 3:1 ratio of water to lentils for about 15 to 20 minutes. They cook much faster than green or brown lentils and tend to break down into a creamy consistency, making them ideal for purees and stews.

Unlike many other legumes, yellow lentils do not strictly require soaking because they are small and usually split. However, soaking them for 20-30 minutes can further reduce cooking time and may help improve digestibility for those with sensitive stomachs.

Yellow lentils have a mild, slightly sweet, and nutty flavor. Because their taste is subtle, they are excellent at absorbing the flavors of spices like turmeric, cumin, and ginger, which is why they are a primary ingredient in traditional Indian dal.

When stored in an airtight container in a cool, dry, and dark place, dry yellow lentils can last for up to 2 years. While they remain safe to eat after this time, older lentils may take significantly longer to soften during the cooking process.

Yes, yellow lentils—especially the split variety—are generally easier to digest than larger beans like kidney beans or chickpeas. They contain less of the complex sugars that cause gas, making them a gentler option for the digestive system.