400g mignon lentils
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Legumes with a flattened lenticular shape. Their botanical name "Lens" derives from the lens shape of the seed. Sow in the period of December / January. The harvest takes place at perfect ripeness, in the middle of summer, in late July.
After washing the lentils thoroughly, put them on the stove in cold water, bring to a boil and continue cooking over low heat for about 20 minutes. In a pressure cooker it takes about 7 minutes from the start of the whistle.
Add salt towards the end of cooking. Cooking times are indicative as they can vary depending on the variety and origin of the product and the type of preparation to be obtained. Ideal for soups and broths. They remain compact after cooking.
They are among the fastest cooking legumes. They do not require prior soaking.
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