Organic black lentils

Black jujubes

Black lentils (Lens culinaris) arrived in Europe thousands of years ago, during the Neolithic era. It is thought that these legumes were first cultivated in the Middle East more than 8,000 years ago and then spread to the Mediterranean during the early development of agriculture. The first migrations and trade routes brought lentils to Greece, Italy and later the rest of Europe. Although traditionally the more common brown or green lentil varieties were grown, black lentils have later gained popularity in Europe, especially today, due to their exceptional nutritional value, taste and aesthetic appearance.
Nowadays, black lentils are appreciated by health food enthusiasts and gourmet chefs across Europe.
Their mild flavour and firm texture make them ideal for salads, stews, soups or as a side dish.

Preparation:
rinse and boil in water or broth at a ratio of 2:1 (twice as much liquid as lentils) for about 20-25 minutes, until soft but not mushy. Cooking time may vary depending on whether you use them for salad or porridge. It is recommended to soak black lentils for 2-4 hours – this will further reduce the cooking time and may improve digestibility.

NB! The information provided here should not be interpreted as a recommendation for treatment or other health problems. We recommend that you make decisions about your personal health after assessing different sources of information.