Lentils, yellow rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 6 recipes to cook with them.

What is lentils, yellow?

Yellow lentils are small, split, hulled lentils with a soft, mellow, slightly sweet flavor and a gentle earthiness. With the skin removed, they cook quickly and break down into a creamy, golden puree, which is exactly what makes them the backbone of so many dal recipes.

"Yellow lentils" is a loose umbrella term. It often means split, skinned versions of the same legumes that look orange or red whole, and in South Asian cooking it can cover split pulses such as toor (split pigeon peas) and split yellow mung.

They behave alike in the pot, so you can treat them interchangeably for everyday cooking.

Unlike brown or green lentils, which hold their shape, yellow lentils are meant to soften and thicken. That makes them ideal for soups and purees, and a poor choice for salads where you want whole, distinct beans.

Cooking With Yellow Lentils

Yellow lentils need no soaking and cook fast. Rinse them well, cover with two to three parts water or broth, then simmer until soft, usually 15 to 25 minutes depending on the variety.

Skim the foam that rises in the first few minutes; it makes for a cleaner-tasting pot. As they cook they thirst for liquid, so keep an eye on the level and top it up to reach the consistency you want.

Their best-known role is dal. They simmer to a loose puree, then get finished with a tarka, hot oil bloomed with cumin, garlic, and chili poured over the top. Spicy Yellow Lentil Stew and Gala Hua Dal (Cooked Lentils, Peas, & Beans) both work this way.

They also melt into pureed soups, lending body and protein without any cream, the idea behind Lentil Soup with Steamed Vegetables, Authentic Ras Asfour (Lentil Soup), and Shrimp & Lentil Soup.

Pairings and Common Mistakes

Yellow lentils are a blank, savory canvas that loves warm spice and aromatics. Cumin, turmeric, ginger, garlic, coriander, mustard seed, and chili are the classic crew, with a squeeze of lemon or a spoon of yogurt at the end to cut the richness.

The biggest mistake is adding acid too early. Acidic ingredients like tomato and lemon slow the softening, so cook the lentils until tender first, then add them; otherwise the lentils can stay stubbornly firm.

The second is walking away from the pot. Because they thicken as they cook, a low simmer can scorch on the bottom, so stir now and then and keep the heat gentle.

Substitutes

Red lentils (masoor dal) are the closest swap, nearly identical in cooking time and creamy texture, with the same quick breakdown. Use them one-for-one.

Split yellow peas work in a pinch but take longer to soften and taste starchier. Brown or green lentils can stand in for a soup, but they hold their shape, so the result will be brothier and less creamy.

For a true dal texture, stick to a split, hulled lentil.

Buying & Storing Yellow Lentils

Look for split yellow lentils in the dried-bean aisle or any South Asian grocery, where they may be labeled toor dal or moong dal. Pick bags with bright, uniform color and few broken bits or stones, and rinse and pick them over before cooking.

Stored airtight in a cool, dark cupboard, dried lentils keep for a year or more. They never truly spoil, but older lentils dry out and take noticeably longer to cook, so buy what you will use within several months.

Cooked yellow lentils keep three to four days in the fridge and freeze well for a few months. They thicken as they sit, so loosen leftovers with a splash of water or broth when you reheat.

Quick facts

In Chinese

扁豆，黄

British (UK) term

Lentils, yellow

en français

les lentilles, jaune

en español

lentejas, amarillo

Recipes using lentils, yellow

There are 6 recipes that contain this ingredient.

All 6 recipes