Yellow Lentil flour is an excellent source of protein & fibre. It is used in place of wheat flour for batters & also as a thickening agent in soups & stews. Lentil flour also replaces bread crumbs in lentil cakes & burgers.

Yellow lentil flour is a nutritious and versatile flour made from grinding dried yellow lentils, also known as yellow split peas. These legumes are a common staple in various cuisines around the world, prized for their mild flavor, high protein content, and numerous health benefits.

One of the key nutritional benefits of yellow lentil flour is its high protein content. Lentils are an excellent plant-based source of protein, containing all essential amino acids necessary for human health. This makes yellow lentil flour a valuable ingredient for vegetarians, vegans, and anyone looking to increase their protein intake.

This flour is also rich in dietary fiber, vitamins, and minerals, including folate, iron, potassium, and magnesium. Fiber is essential for digestive health, promoting regular bowel movements, and reducing the risk of chronic diseases such as heart disease and diabetes. Additionally, lentils have a low glycemic index, meaning they can help stabilize blood sugar levels and promote satiety, making them beneficial for weight management.

Culinarily, it offers a mild, slightly nutty flavor and a smooth texture, making it suitable for a wide range of recipes. It can be used to make pancakes, bread, muffins, cookies, and other baked goods. Yellow lentil flour can also be used as a thickening agent in soups, stews, and sauces, adding depth of flavor and nutritional value to dishes.

Overall, yellow lentil flour is a nutritious and versatile ingredient that offers numerous health benefits and culinary possibilities. Its high protein content, fiber, and rich nutrient profile make it a valuable addition to any kitchen.