ORGANIC COOKED LENTILS

A legume par excellence, green lentils are harvested dry in summer in the Gers and can be eaten all year round. Naturally rich in iron, it of course goes well with traditional sausages from Toulouse, Morteau or elsewhere, but also works very well with candied gizzards. Our canned lentils are also suitable for vegetarians or vegans because we used vegetable broth for cooking. The color of the seeds varies depending on the variety from the palest (pale green, blond, pink) to the darkest (dark green, brown, purplish, etc.): the brown lentil, the one found mainly in cans; red lentil (yellow or orange), used in Asian cuisine; the green lentil of the ANICIA variety, the most cultivated in France where it benefits from a protected designation of origin in Auvergne with the green lentil of Puy AOP, a red label and an IGP (Protected Geographical Indication) in the Berry under the name Berry green lentil; coral or pink lentils, which are red but always sold shelled; the blond lentil, like the blond lentil of Saint-Flour, of the FLORA variety. This lentil is of a slightly smaller caliber than the green lentil of the ANICIA variety. Measures are underway to obtain an AOP; the rosé lentil of Champagne or lentillon de Champagne; the black or “beluga” lentil; the Cilaos lentil (Reunion Island); Lentils are rich in fiber, resistant starch, minerals (iron, magnesium, potassium in particular) and relatively rich in B group vitamins (which are partially destroyed during cooking), and have a low glycemic index. Lentils contribute to lowering cholesterol levels and reducing the risk of cardiovascular accidents. Preparation advice: Reheat in a saucepan with the juice for a few minutes then drain. Serve as an accompaniment to all your meats, sausages or with candied gizzards. Find our other natural or cooked canned vegetables for sale online in our store.