Our small seed lentils are particularly appreciated because of their delicious taste due to the limited production of seeds per hectare. They are a complete food as they are rich in iron and phosphorus as well as in proteins.
Among the oldest food plants, in the kitchen, they are the ideal base for soups, soups, salads, side dishes; they combine well with meat, fish, vegetables, and cereals. Unlike chickpeas, they do not need to be soaked before cooking. Put them directly in the pot with water and cook over medium heat for about 30-40 minutes to maintain their texture