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.
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Recipe Information
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
Instructions
Rinse the yellow lentils under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
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.
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.
In a small skillet or saucepan, heat the vegetable oil (or ghee) over medium heat.
Add the mustard seeds and cumin seeds. Let them sizzle and pop for about 30 seconds.
Stir in the minced garlic, ginger, and green chile. Sauté for 1 minute until fragrant.
Add the chopped onion and curry leaves (if using). Cook for 2-3 minutes, or until the onions turn golden and soften.
Pour the spiced mixture into the cooked lentils and stir well to combine.
Simmer the lentils for an additional 2-3 minutes to let the flavors meld.
Garnish with chopped cilantro before serving.
Serve warm with rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 12.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2920 mg | 62% | |
*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.
