Lentils are one of the first legumes cultivated and consumed by man.
They have a remarkable and unique nutritional value: among plant-based foods, they should have a prominent place in the weekly diet because, thanks to their composition, they allow for a better balance and greater completeness of the food ration.
They are an excellent source of protein (they contain as much, if not more, than meat) and carbohydrates consisting mainly of starch. They have a high fibre content and are a generous source of minerals, including iron, one of the most scarce nutrients in food.
Our lentils come from organically cultivated land and the particular climatic conditions of these areas give them a very small size and a colour ranging from green to brown. They also have a very thin and tender skin, which means that they do not have to be softened in the kitchen, but can go straight into the cooking pot.