Yellow Lentils

Store dried yellow lentils in an airtight container in a cool, dark, dry place. They can last for years, though their cooking time may increase over time.

Rinsing lentils before cooking removes any dust and debris.

No soaking is required for yellow lentils, making them a quick-cooking option.

Add aromatics like onions, garlic, and ginger early in the cooking process to build flavor.

Simmer gently, covered, until tender. Stir occasionally to prevent sticking.

Spices: Cumin, coriander, turmeric, ginger, garlic, chili powder, garam masala

Liquids: Vegetable broth, chicken broth, water, coconut milk

Aromatics: Onion, garlic, ginger

Vegetables: Spinach, tomatoes, carrots, potatoes, cauliflower

Grains: Rice, quinoa, couscous

Herbs: Cilantro, parsley

Adding salt too early: Salting lentils before they are tender can make them tough.

Overcooking: Yellow lentils can turn mushy if cooked for too long.

Not stirring: They can stick to the bottom of the pot if not stirred occasionally.