Yellow Lentils (Split Yellow Lentils)
Yellow lentils are hulled and split seeds of the lentil plant, Lens culinaris. Known for their vibrant yellow color, mild flavor, and soft texture when cooked, they are a staple in many cuisines including Middle Eastern, Indian, and Mediterranean dishes. They are rich in plant-based protein and cook quickly, making them ideal for soups, stews, and purees.
Physical Characteristics
Color: Bright yellow
Shape: Small, lens-shaped, split in halves
Size: 2–6 mm diameter
Texture: Hard when dry, soft and mushy when cooked
Taste/Odor: Mild, nutty flavor; neutral odor
Chemical Properties
Moisture Content: Max 13–14%
Protein: 22–26%
Carbohydrates: 55–60%
Fat: <2%
Crude Fiber: 2–5%
Ash Content: ~2.5–3%
pH (suspension): Slightly acidic to neutral
Nutritional Information (Per 100g – Dry Basis)
Calories: ~350 kcal
Protein: ~25g
Carbohydrates: ~60g
Fiber: ~5g
Fat: ~1.5g
Iron: ~7 mg
Magnesium: ~35 mg
Potassium: ~650 mg
Folate (Vitamin B9): ~180 mcg
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Clean, uniform yellow color
Free from foreign matter (<1%) and damaged grains
Moisture content not exceeding 14%
Conforms to ISO, Codex, or USDA grade standards
Non-GMO and free from artificial additives
Microbiological Standards
Total Plate Count: <10⁴ CFU/g
Yeasts & Molds: <10² CFU/g
E. coli: Absent
Salmonella: Absent in 25g
Aflatoxins (B1, B2, G1, G2): Within safe/legal limits
Packaging and Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage Conditions:
Store in a cool, dry, and well-ventilated place
Avoid exposure to moisture and direct sunlight
Temperature: 10–25°C
Humidity: <60%
Shelf Life
Up to 24 months under proper storage conditions
Origin :Egypt
APPLICATION
Used in soups, stews, and curries
Ideal for purées, lentil dips, or spreads
Ground into flour for gluten-free baking
Common in vegetarian and vegan recipes
Great source of plant protein and dietary fiber
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