During their cooking they do not lose their skin or shape, so in addition to being able to taste them in stew and spoon dishes, they are ideal for salads.
This variety of “Beluga” lentils is the richest in proteins of all the existing ones (23% of vegetable proteins). In addition, it has a large amount of complex carbohydrates (50%) and fibers (10%) and they provide us with energy gradually. They are also very rich in potassium, phosphorus, iron and vitamins B6 and B1.