The verdina lentil is a type of small lentil, originating from the French region of Le Puy-en-Velay, with a color that combines light and dark greens, and is appreciated for its creamy texture and sweet flavor. It is very versatile in the kitchen and is used in stews, salads, and soups, highlighting its ability to remain whole when cooked and its quick cooking time, which often does not require soaking beforehand.
Appearance:
Small size, green skin with green and brown speckles, and yellow cotyledon.
Cooking:
Quick, it remains whole without losing the skin and has a creamy texture.
Taste:
Delicate and subtly sweet.
Nutritional value:
Rich in fiber, iron, and proteins, as well as potassium and B vitamins.
- Stews and casseroles: Ideal for traditional stews and for cooking with fish or seafood.
- Salads: Perfect as a main ingredient in fresh salads, as it does not fall apart.
- Creams and purées: Its creamy texture makes it ideal for making creams and purées.
- As a side dish: It serves as an accompaniment to various dishes.
Soaking:
Some varieties do not require it, while others may need between 2 and 8 hours of soaking.
Cooking:
It is recommended to cook over low heat once it has started to boil so that it does not burst. If necessary to add water, it should be warm.
Versatile food:
It is a very versatile legume that can adapt to a wide variety of recipes.
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