Organic black lentils

Black lentils (Lens culinaris) arrived in Europe millennia earlier, dating back to the Neolithic period. The legume is believed to have been introduced more than 8 000 years ago in the Middle East and then spread to the Mediterranean region during the early development of agriculture. With the first migrations and trade routes, lentils reached Greece, Italy and later the rest of Europe. Although traditionally the more common brown or greenish varieties of lentils were cultivated, black lentils became popular in Europe later, especially in modern times, for their exceptional nutritional value, taste and aesthetic appearance.
Today, they are appreciated by health food advocates and gourmet food creators throughout Europe.
Their mild flavour and firm texture make them ideal for salads, stews, soups or as a side dish.
To prepare them, it is sufficient to rinse them and boil them in water or stock at a ratio of 2:1 (twice as much liquid as the lentils) for about 20 to 25 minutes, until soft but not mushy. The cooking time may vary depending on the purpose for which you are using it, whether for salad or porridge.
It is advisable to soak black lentils for 2-4 hours, which will further reduce the cooking time and may improve digestibility.

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.