These organic small-seed lentils are particularly appreciated for their full flavour, thanks to the limited production of seeds per hectare.
Being rich in iron, phosphorus and proteins, they provide all-round nutrition.
As one of the oldest food plants, they make a great base for a variety of soups, salads and side dishes.
They go wonderfully with meat, fish, bruschettas, vegetables and grains, or cooked with pasta to make an excellent minestrone.
Unlike chickpeas, there is no need to soak them before cooking, they can be boiled directly in a pot for between 30 to 40 minutes, thus retaining their wholesomeness.
Le Due Torri: where agriculture is biodynamic!
May contain cereals containing gluten, nuts and sesame seeds.
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