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Black lentils are suited for any recipe, from salads to soups and creams; they can substitute meat in a vegetarian meat sauce for pasta; they can be used both as a main course and as a side dish. The peculiar mineral note of their taste makes them a perfect match for shellfish.
Black Lentils from Sorano 10.58 ounces
61 in stock
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Black lentils are a lentil ecotype that grows into a bushy plant that develops in a semi-prostrate position, about 30-40 cm. tall (11.81-15.74 inches). They are small, very dark, and shiny. Very palatable, their flavor is intense and aromatic, with a strong mineral note. They have antioxidant properties, and a high protein content; they are rich in iron, minerals and B vitamins.
Our lentils are cultivated in the municipality of Sorano, in the Tuscan province of Grosseto, in medium-textured soil that is rich in potassium.
The lentils, picked up and stored by the farmers, are sowed between November and December. The soil is worked on its surface so as to avoid the growth of weeds which, when needed, are mechanically removed. The lentil fields are subject to crop rotation, and need neither fertilizing nor irrigating. No synthetic chemicals are used to control plant diseases and parasites, but only products allowed in organic farming.
Collecting and storing
They are collected in the month of June. Once they are shelled, all impurities are eliminated before they undergo the “cold treatment”, in order to protect them from insects: they are placed in cold storage at freezing temperature (about -20° C/-4° F) for a few days.
Directions for use
Store in a dry place.
Before use, a visual check is advisable, so as to remove any remaining impurities. They do not require soaking. Their cooking time is about 30 minutes from the boil.