Red Lentils Decorticate

The botanical name "Lens" comes from the lens shape of the seed. The red lentils, husked, small and bright red, thanks to the process of husking by removing the tegument (skin) outside, are among the most digestible legumes. Characteristics such as high digestibility and the tendency to flake during cooking make them particularly suitable for creamy soups and light velvety. They are also rich in iron, which contributes to the reduction of tiredness and fatigue.




A diet rich in legumes is an excellent starting point for having a healthy life and a toned body. Legumes are important in feeding due to their high content of vegetable proteins, easier to assimilate than animal ones. The fibres and salts present in legumes help to free the blood from the surplus of fats. They are low in fat and rich in fiber (useful for the intestine), phosphorus, calcium, iron, potassium and magnesium. Among the vitamins are present especially those of group B.


Soaking not necessary. It is recommended to rinse before putting the lentils in the pot with cold water. Bring to a boil and simmer for about 15 minutes.


Additional information

Weight 0,55 kg


Net Content

500 g

Cooking time

About 15 minutes


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