Organic Black Beluga Lentils

€5,90 EUR

  • black variety "Buseto" from Sicily
  • from organic farming
  • protein and tasty

Estimated delivery between 22 March and 24 March.

The Beluga Boniviri black lentils are small, shiny, and naturally rich in iron and protein, making them perfect for a healthy, complete plant-based diet.

The Beluga variety stands out for its cooking firmness and delicate flavor. They do not require soaking and are ideal for soups, warm salads, curries, or one-pot dishes. They are grown in rotation with cereals, contributing to soil fertility and the health of the agricultural ecosystem.

A simple, sustainable, and accessible legume that nourishes without waste and supports an ethical and traceable supply chain.

More information

Information

  • Ingredients

    Lentils

  • Weight

    400 gr

  • Origin

    Sicily, Italy

  • Maximum expiration

    18 months. Products shipped never expire less than 2 months.

  • Allergens

Lenticchie Beluga biologiche un pacco da 400gr

Organic Black Beluga Lentils

€5,90 EUR

€5,90 EUR

Know who makes it

Orto di Mimì Azienda Agricola

The Organic Farm "Orto di Mimì" is located in Fulgatore, in the province of Trapani, led by Mimmo Sugamele and his incredible energy. Mimmo grows tomatoes, fresh vegetables and exceptional legumes: the black lentil type "Beluga" and the chickpea of the "Buseto" variety. Sources of protein and iron, with his work Mimmo protects the biodiversity and the gastronomic heritage of the area.

A recipe for you

Black Lentil Meatballs in Wine with Flavored Mayo

Cook100g of dried black lentilsuntil they are soft but dry. In a bowl, blend them with2-3 tablespoons breadcrumbs,6 dried tomatoes,1 teaspoon of datterino and oregano fleur de sel,10 g of EVO oiland a little bit ofsugar-free rice milkuntil the mixture becomes compact. Form about 12 meatballs and brown them in a pan with a drizzle of oil until golden brown.

For the wine sauce, brown1 chopped carrotAnd1 clove of garlicwith a drizzle of oil. Add1 level tablespoon of potato starchsieved, thengradually pour in 300 g of red wine, stirring continuously until you get a glaze. Adjust with1 level tablespoon of brown sugarand smells likeza'atar Boniviri.

Prepare the mayo by blending with an immersion blender.60 g sunflower seed oil,a drop of soy milk,a few drops of lemon juiceand a pinch ofFleur de sel with datterino tomatoes and oregano.

To compose, spread the wine glaze in a half-moon shape on the plate. Arrange3-4 meatballsper person and complete with aflavored mayo quenelleabove each.