copy of 4.8 kg of small green lentils grown in Sicily
Legumes of a flattened and green lenticular shape with yellow cotyledon. Their botanical name "Lens" derives from the lens shape of the seed. Sown in December / January. The harvest takes place at perfect ripeness, in the height of summer, in the period of late July.
After washing the lentils thoroughly, put them on the fire in cold water, bring to the boil and continue cooking on a low heat for about 20 minutes. In a pressure cooker, it takes about 7 minutes from the start of the whistle. Season with salt. Cooking times are indicative as they can vary according to the variety and origin of the product and the type of preparation to be obtained.
Ideal for soups and soups.
They remain compact after cooking. They are among the fastest cooking legumes. No need for preventive soaking.
Energy value (kcal) 310
Energy value (kj) 1,301
Protein 24.4 g
Carbohydrates 37.7 g
- of which sugars 1.53 g
Fat 1.5 g
- of which saturated 0.29 g
Dietary fibers 23.9 g
Sodium 0.007 g
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