Yellow lentils

Yellow lentils are a variety of lentils characterized by their bright color and smooth texture once cooked. They are small, round legumes with a mild and slightly sweet flavor, making them ideal for preparing purées, soups, stews, and traditional dishes like dal in Indian cuisine.

Originating from the Indian subcontinent, yellow lentils have been a staple food in various cultures due to their high nutritional value and versatility in cooking. Today, they are cultivated in several regions of the world, including Latin America, India, and the Mediterranean.

Regarding their properties, yellow lentils are an excellent source of plant-based protein, dietary fiber, iron, and B vitamins, making them a perfect ally for balanced and vegetarian diets. Furthermore, they are generally easier to digest compared to other legumes, as they contain less insoluble fiber and antinutrients.

In Hispanic America, yellow lentils are also known as split lentils or hulled lentils, although the term may vary by country. These names refer to the way they are marketed, as they are typically sold without the outer skin, which reduces cooking time.