Lemony Yellow Lentils

Bright, zesty, and irresistibly comforting, Lemony Yellow Lentils is a satisfying plant-based dish that brings bold flavors to your table in just 35 minutes. Made with protein-packed yellow lentils (moong dal), this recipe combines the warmth of turmeric, the tanginess of fresh lemon juice, and the aromatic pop of mustard and cumin seeds, creating a perfectly balanced blend of creamy and spiced goodness. A fragrant tempering of garlic, ginger, green chile, and onions—enhanced with optional curry leaves—infuses the dish with layers of depth. Finished with a garnish of fresh cilantro, this lentil dish is versatile enough to serve as a main or side dish with rice, naan, or simply on its own. It's a one-pot vegan delight that's as nutritious as it is flavorful, perfect for weeknight dinners or meal prepping.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup yellow lentils (moong dal)
• 3 cups water
• 0.5 teaspoons turmeric powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 green chile, finely chopped
• 1 medium onion, finely chopped
• 8 leaves curry leaves (optional)
• 2 tablespoons cilantro, chopped

Directions

Step 1

Rinse the yellow lentils under cold water until the water runs clear. Drain and set aside.

Step 2

In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking.

Step 4

Once the lentils are cooked, mash them slightly with the back of a spoon to create a creamy texture. Stir in the lemon juice and set aside.

Step 5

In a small skillet or saucepan, heat the vegetable oil (or ghee) over medium heat.

Step 6

Add the mustard seeds and cumin seeds. Let them sizzle and pop for about 30 seconds.

Step 7

Stir in the minced garlic, ginger, and green chile. Sauté for 1 minute until fragrant.

Step 8

Add the chopped onion and curry leaves (if using). Cook for 2-3 minutes, or until the onions turn golden and soften.

Step 9

Pour the spiced mixture into the cooked lentils and stir well to combine.

Step 10

Simmer the lentils for an additional 2-3 minutes to let the flavors meld.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve warm with rice, naan, or as a standalone dish.

Nutrition Facts

Serving size	(1147.4g)

Amount per serving	% Daily Value*
Calories	1048.5

Total Fat 31.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2427.5mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 12.0g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 271.9mg	0%
Iron 11.0mg	0%
Potassium 2919.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 20.0%

Carbs: 53.2%