Yellow Lentils

Yellow Lentils: The Golden Grain of Velvety Soups

Small, golden-yellow grains that have been hulled and split in two: yellow lentils are among the most practical members of the pulse cupboard. They break down a little later than red lentils and, once cooked, offer a soft, slightly buttery flavor. Because they thicken without being fully mashed, they suit both smooth soups and dishes with more texture.

They have a wide range of uses, from the dal dishes of Indian cuisine to Anatolian soups similar to ezogelin. Rinsing them several times before cooking reduces foaming, while a short soak shortens the cooking time. Part of the Tufan Organik legume range, yellow lentils were conceived as a staple that can always be kept close at hand in the pantry.

Serving Suggestions

• Prepare a yellow lentil soup flavored with turmeric, cumin and fried garlic.
• Cook a creamy dal with coconut milk and spinach.
• Add cooked lentils to köfte mixtures or vegetable purées to give them body.

Packaging: Available in various weights, on request.