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Red Whole Lentils

The botanical name "Lens" comes from the lens shape of the seed. Dark red, these lentils are among the richest legumes of iron, which contributes to the reduction of tiredness and fatigue. These lentils are great for soups, soups or as an accompaniment.



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 cook over a low heat for about 35/40 minutes. Add salt only after cooking


Additional information

Weight 0,55 kg


Net Content

500 g

Cooking time

About 40 minutes


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