Tuscan Lentils

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Lentils in Garfagnana find an ideal climatic condition and soil for their development. Their cultivation is also attested in past centuries traditional in the upper Serchio Valley.

Lentils belong to the legume family such as broad beans, beans, peas and cicerchie. They have a lenticular shape (the scientific name is lens esculenta) and are small and it is said that eaten on the last day of the year will help the money get into our pockets!

The Romans gave as a gift a bag, usually used to contain money, full of lentils for good wishes and the name lentil derives from the Latin “lens”, lens, linked to the shape of the legume that recalls that of a coin.

On the other hand, “selling oneself for a plate of lentils” meant selling out, giving up a right. It is said, in fact, that the biblical Esau gave the birthright to Jacob by exchanging it with a simple plate of lentils.

Lentils are rustic plants that do not need many treatments and this makes them naturally “organic”. In Lucchesia, lentils are used in spelled soup, another typical product of the area.

Lentils are a good source of protein and complex carbohydrates, they also contain iron, phosphorus and B vitamins. 100 g of dried lentils contain 291 kcal / 1219 kj while 100 g of boiled lentils contain 92 kcal / 386 kj. Due to their high percentage of fiber they are also useful for the lazy intestine.

In the kitchen they are versatile, from the classic combination with cotechino, to the spelled soup typical of Garfagnana, to lentil purée up to vegetable burgers.

Lentils, unlike other dried legumes, do not require soaking and cook quickly. Those proposed by us are produced by local producers and packaged by Bravi Andrea and C. s.a.s., Sillicano, Camporgiano, Lucca.

 

It does not require soaking.

Keep in a cool and dry place.

Processed and packaged by Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.

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Weight

0,5 kg

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