Beluga lentils Box of 12 sachets of 500 g

Beluga lentils from Normandy With their taste close to chestnut and hazelnut, beluga lentils go perfectly with pork, to charcuterie but also to fish. They are also delicious cold in salads. Preparation tips 60g per person. Rinse with cold water Put 1 volume of lentils in 3 volumes of unsalted water. Add 1 bouquet garni, pepper, onions, garlic. Salt at the end of cooking (to prevent them from hardening) After boiling, simmer for about 20 minutes over low heat.