SMALL Lentils from SICILY
The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.
How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1
