Extra Quality Peeled Yellow Lentils - Del Colle

Extra Quality split yellow lentils are a legume selected for excellence and purity, appreciated for their delicate flavor and creamy texture. With the skins removed, they are particularly light and ideal for healthy, natural cooking packed with flavor.

features and properties: Uniform, evenly sized and carefully selected grains ensure a superior-quality product. Rich in plant-based protein, iron, fiber, B vitamins and mineral salts. The absence of the skins makes them easy to digest.

how to use: No soaking is required. They cook in approximately 10-15 minutes. Perfect for creams, veloutés, soups, curries, vegetable sauces, meatballs, burgers or as a base for complete meals. They naturally break down during cooking, offering a soft, velvety texture.

In the kitchen: In the kitchen, Extra Quality yellow lentils offer versatility, flavor and lightness. They pair easily with spices, vegetables, grains and rice for complete vegetarian or vegan dishes. Ideal for anyone looking for a natural, nutritious ingredient that is always ready to enhance every recipe.

Recipes to try

Four suggestions, from the simplest to the most elaborate. No soaking is required: split yellow lentils cook in approximately 10-15 minutes.

1. Yellow lentil, turmeric and rosemary velouté (easy, 25 minutes, 4 servings)

Ingredients: 250 g yellow lentils, 1 carrot, 1 potato, 1 onion, 1 teaspoon turmeric, rosemary, vegetable stock, BIO extra virgin olive oil, salt and black pepper.

1. Rinse the lentils.
2. Sauté the diced onion, carrot and potato in oil for 3 minutes.
3. Add the lentils, turmeric, rosemary and enough stock to cover; cook for 12-15 minutes.
4. Remove the rosemary, blend and season with salt and pepper.

2. Yellow lentil and spinach curry with red rice (easy, 45 minutes, 4 servings)

Ingredients: 200 g yellow lentils, 250 g Rosso Hermes rice, 200 g spinach, 1 onion, 200 g tomato passata, coconut milk, Madras curry, BIO extra virgin olive oil, salt.

1. Cook the red rice for 30-35 minutes.
2. Sauté the onion in oil, then add the curry, passata and coconut milk.
3. Add the lentils and spinach, add a little water and cook for 12-15 minutes; season with salt.
4. Serve the curry over the red rice.

3. Creamy yellow lentil and spelt soup (intermediate, 45 minutes, 4 servings)

Ingredients: 150 g yellow lentils, 150 g pearl spelt, 1 carrot, 1 celery stalk, 1 onion, vegetable stock, rosemary, BIO extra virgin olive oil, salt and pepper.

1. Sauté the onion, carrot and celery in oil with the rosemary.
2. Add the spelt and stock; cook for 25 minutes.
3. Add the lentils and cook for another 12-15 minutes.
4. Blend part of the soup and finish with pepper and raw oil.

4. Yellow lentil and red quinoa meatballs (difficult, 1 h, 4 servings)

Ingredients: 200 g yellow lentils, 150 g red quinoa, 3 tablespoons chickpea flour, 1 onion, cumin, sweet paprika, parsley, BIO extra virgin olive oil, salt.

1. Cook the quinoa and lentils separately, then leave them to cool slightly.
2. Sauté the onion, then mix it with the quinoa, lentils, flour, spices, parsley and salt.
3. Let the mixture rest for 20 minutes, then shape it into 8 meatballs.
4. Bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

€4.20/Kg

origin: non-EU

exp.: 04/27

technical data sheet