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Castilian Lentils from Salamanca
The Castilian lentil is the largest of all lentils, measuring between 7 and 9 millimeters. It is a light green lentil with some darker grains, known as "avinatadas lentils".
The color of the Castilian lentil darkens with time.
Its grain is wide, round, flattened, and shaped like a lens.
These dried legumes have a very thin skin and stand out for their tenderness and mild flavor.
The Castilian lentil cooks excellently in any type of water.
Try them and you'll notice the difference!
High-quality raw materials for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition in proteins, carbohydrates, lipids, fiber, minerals, and vitamins.
They adapt perfectly to all stews, are perfect to have in salads or to accompany other foods as a side dish.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, but without fear of them spoiling in a short period of time since they are non-perishable and can be preserved for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, they provide both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber, and very little fat, around 3%, being the so-called "good fat," that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium, and zinc, and vitamins of the A, B, and C groups, and rich in antioxidant polyphenols.
In addition, they are gluten-free, making them an ideal food for celiacs.
Store in a cool, airy, dry place away from sunlight.
SOAKING TIME:
COOKING TIME:
CALORIES: 422 KCAL
FATS: 2 g
CARBOHYDRATES: 61 g
PROTEINS: 24.98 g
FIBER: 29.16 g
Castilian Lentils from Salamanca
The Castilian lentil is the largest of all lentils, measuring between 7 and 9 millimeters. It is a light green lentil with some darker grains, known as "avinatadas lentils".
The color of the Castilian lentil darkens with time.
Its grain is wide, round, flattened, and shaped like a lens.
These dried legumes have a very thin skin and stand out for their tenderness and mild flavor.
The Castilian lentil cooks excellently in any type of water.
Try them and you'll notice the difference!
High-quality raw materials for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition in proteins, carbohydrates, lipids, fiber, minerals, and vitamins.
They adapt perfectly to all stews, are perfect to have in salads or to accompany other foods as a side dish.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, but without fear of them spoiling in a short period of time since they are non-perishable and can be preserved for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, they provide both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber, and very little fat, around 3%, being the so-called "good fat," that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium, and zinc, and vitamins of the A, B, and C groups, and rich in antioxidant polyphenols.
In addition, they are gluten-free, making them an ideal food for celiacs.
Store in a cool, airy, dry place away from sunlight.
SOAKING TIME:
COOKING TIME:
CALORIES: 422 KCAL
FATS: 2 g
CARBOHYDRATES: 61 g
PROTEINS: 24.98 g
FIBER: 29.16 g
