Organic Peeled Red Lentils Superior Quality - Del Colle

Organic Superior Quality split red lentils are a precious legume, naturally free from their skins and grown according to organic farming practices. With a delicate flavor and creamy texture, they are perfect for light, nutritious dishes that are quick to prepare.

characteristics and properties: Selected for their integrity and bright color, they are rich in plant proteins, Fiber, Iron, Potassium, Phosphorus and Vitamins of the B group. The absence of the skin makes them particularly easy to digest. Organic cultivation guarantees a pure product, free from pesticides and additives.

how to use: No soaking is required. They cook in approximately 10-15 minutes and are ideal for veloutés, soups, vegetable sauces, curries, burgers, croquettes or as a creamy base for one-pot dishes. During cooking, they tend to break down, creating a smooth, homogeneous texture.

in the kitchen: In the kitchen, organic red lentils become healthy and delicious recipes. Excellent with spices, vegetables, rice or grains, they are suitable for both traditional cooking and creative preparations. An essential ingredient for anyone looking for flavor, lightness and quality in every dish.

Recipes to try

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

1. Red lentil, carrot and ginger velouté (easy, 30 minutes, serves 4)

Ingredients: 250 g red lentils, 3 carrots, 1 potato, 1 onion, fresh ginger, vegetable broth, BIO extra virgin olive oil, salt and black pepper.

1. Sauté the onion, carrots and potato in oil for 4 minutes.
2. Add the lentils, ginger and enough broth to cover; cook for 12-15 minutes.
3. Blend until smooth and creamy, then adjust the salt and pepper.

2. Red lentil dhal with spinach and coconut milk (easy, 30 minutes, serves 4)

Ingredients: 250 g red lentils, 200 g spinach, 1 onion, 200 ml coconut milk, 200 g tomato passata, turmeric, cumin, BIO extra virgin olive oil, salt.

1. Sauté the onion in oil with the turmeric and cumin.
2. Add the passata, coconut milk, lentils and a little water.
3. Cook for 10 minutes, add the spinach and cook for another 5 minutes; season with salt.

3. Red lentil vegetable ragù (medium, 35 minutes, serves 4)

Ingredients: 200 g red lentils, 1 carrot, 1 celery stalk, 1 onion, 400 g tomato passata, rosemary, BIO extra virgin olive oil, salt and pepper.

1. Chop and sauté the onion, carrot and celery in oil with the rosemary.
2. Add the passata, lentils and 300 ml of water.
3. Cook for 15 minutes, stirring; adjust the salt and pepper.
4. Use the ragù with pasta, polenta or baked vegetables.

4. Red lentil and potato meatballs with yogurt sauce (difficult, 1 h, serves 4)

Ingredients: 200 g red lentils, 2 potatoes, 3 tablespoons chickpea flour, 1 onion, sweet paprika, parsley, natural yogurt, lemon, chives, BIO extra virgin olive oil, salt.

1. Boil the potatoes and cook the lentils for 10-15 minutes, then leave them to cool slightly.
2. Mash them with the sautéed onion, chickpea flour, paprika, parsley and salt.
3. Shape into 8 meatballs, brush them with oil and bake at 200 °C for 20-25 minutes.
4. Serve with yogurt, lemon and chives.

7,00 €/Kg

origin: Italy (Tuscany, PI)

best before: 08/28

technical sheet