Lentils are one of the first legumes grown and consumed by man.
They boast a remarkable and peculiar nutritional value: among the foods of vegetable origin they should have a prominent place in the weekly diet since, thanks to their composition, they allow a better balance and greater completeness of the food ration.
They are in fact an excellent source of proteins (they contain in quantities equal to if not greater than that of meat) and carbohydrates consisting mainly of starch, have a high content of dietary fiber and are a generous source of mineral elements among which iron stands out. one of the most sparsely present 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 variegated color from green to brown. They also have a not very thick and very tender skin, so in the kitchen they don't have to be softened, but can go directly into the cooking pot.