Castilian Lentil

The Castilian Lentil It is a dried legume belonging to the species “Lens culinaris”. It is the largest lentil of all, with a size between 7 and 9 millimeters, and it is light green lentils with some darker grains, which are called “wine lentils”. Its grain is wide, rounded, flattened and lens-shaped. These dried legumes have very thin skin and stand out for their tenderness and mild flavor. The Castilian lentil cooks excellently in any type of water. The color of the Castilian lentil darkens over time, a product of oxidation when exposed to light. Castilian lentils have a high nutrient content, with these legumes also highlighting their high protein, carbohydrate, calorie and fiber content. Castilian lentil also contains vitamins A, B1, B2, B3, B6, C, and E, and minerals such as potassium, phosphorus, calcium, iron, zinc, selenium, magnesium, copper, manganese, and sodium.

The Castilian Lentil She is originally from Castilla la Mancha, Spain. It is a very popular legume in Spain and is used in a variety of dishes, such as lentil soup, stew, and salads. To cook Castilian lentil, it is recommended to soak it for 2-8 hours before cooking. Cooking time varies depending on the type of water used, but generally takes about 50 minutes in a pressure cooker and 2 hours in a saucepan. To preserve Castilian lentil, it should be stored in a cool, dry place away from sunlight. It is recommended to consume Castilian lentils preferably within 18 months of the packaging date. Enjoy Castilian lentil in your meals and take advantage of its nutritional benefits!

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