LENTILS

From a nutritional point of view, lentils are one of the most interesting legumes because they are among the richest in protein (once they were also called "the meat of the poor"). They are also very rich in fiber and mineral salts, in particular iron and magnesium, but they provide few B vitamins. Lentils are traditionally prepared as a side dish or are eaten in salads. These lentils are an annual dicotyledon species, widely cultivated for their edible grains, rich in protein and iron. There are several varieties of lentils. The fruits are pods that contain two flattened round seeds. Lentils are part of the dried legumes appreciated in Europe, even if world production is not high. The variety we cultivate stands out for being particularly small and delicate, very tasty and quick to cook (about 15 minutes).
Recommended recipes: side dishes and soups.

Pack: 250 g e 500g

Soak the lentils in cold water for 1 hour. Drain and wash the lentils, then place them in a pot with plenty of water and let simmer over a low flame for about 20 minutes, until they are tender. Serve the lentils with their own water, extra virgin olive oil, salt and pepper. You can prepare excellent soups.