Organic black lenses

Black lentils (Lens culinaris) arrived in Europe thousands of years ago, dating back to the Neolithic period. It is believed that these legumes began to be cultivated more than 8000 years ago in the Middle East and later spread to the Mediterranean region as early agriculture developed. The first migrations and trade routes brought lentils to Greece, Italy and later to the rest of Europe. Although the more familiar brown or greenish varieties were traditionally cultivated, black lentils became popular in Europe later, especially today, thanks to their excellent nutritional value, taste and aesthetic appeal.

Today, they are highly valued by health-conscious dieters and gourmet food creators across Europe. Thanks to their mild flavour and firm texture, they are ideal for salads, stews, soups or as a garnish. To prepare them, simply rinse them and boil them in water or stock at a ratio of 2:1 (twice as much liquid as lentils) for about 20-25 minutes until soft but not falling apart. The cooking time may vary depending on the purpose for which the lentils are being used – salad or puree.

It is recommended to soak the black lentils for 2-4 hours – this will further reduce the cooking time and may improve their digestibility.

NOTE. The information provided here should not be construed as a recommendation for treatment or other health-related issues. You are encouraged to make your own health-related decisions on an individual basis, weighing up different sources of information.