Etruscan Lentils

The fastest lentil in the pantry: 15 minutes cooking time, no soaking, 22,7 g protein per 100 g

From the lands of Tuscia, a small and delicate lentil that cooks in the time it takes to set the table.

Dried Etruscan Lentils from Cerqueto

Le Etruscan Lentils they carry in their name the land they come from: the Tuscia, which is the land of the Tusci, the Etruscans, and which still today, between Acquapendente and Lake Bolsena, grows legumes on the same volcanic plateaus as three thousand years ago. Cerqueto grows and selects them in its own Acquapendente farms, and offers them dried, ready for the pot. They are lentils small and thin-skinned, as their cooking time demonstrates: about 15 minutes, without soaking, the fastest of the entire Cerqueto range.

In the kitchen they are a guarantee: they remain whole, they do not crumble, they have a delicate and clean flavor that welcomes both the simplest condiments, oil and salt, and the most daring spices. With 22,7 g of protein Per 100g, with just 1,06g of fat, they're the perfect everyday legume for those short on time but still wanting to eat well. And the timeless advice applies: add salt to the water only at the end, once the lentils are cooked.
 
 
 

The roots of these Etruscan lentils are deep in tradition

Lentils are among the first plants domesticated by man: the oldest seeds, found in the Middle East, date back over nine thousand years, and from there the legume followed the Mediterranean routes to the Tyrrhenian coasts. Etruscans, who gave their name to Tuscia, were formidable farmers: they drained the plains, terraced the hills, grew cereals and legumes on the light and fertile volcanic soils between the lakes of Bolsena and Vico, and it was from them that the Romans learned many of the techniques that they would later spread throughout the empire.

In Rome, lentils became such an important food that they entered the history of families: the gens dei Lentuli, one of the most illustrious branches of the Cornelii, took its name from the lens, as Pliny tells. Pliny himself reports an extraordinary anecdote: the colossal ship that under Caligula transported the obelisk from Egypt, now in the centre of St. Peter's Square, was ballasted with one hundred and twenty thousand bushels of lentils, almost a million liters. Since then, in Italy, lentils have never left the table, and every New Year's Eve they continue to promise good luck and abundance, grain after grain, like little coins.
 
 
 

Choosing Dried Etruscan Lentils means taking care of yourself

With 22,7 g of protein per 100 g, Etruscan Lentils are a top quality vegetable protein source, which combined with a cereal, pasta, rice or spelt, provides a complete amino acid profile. 51,1 g of carbohydrates, with only 1,8 g of sugar, are slow-release: stable energy, prolonged satiety, no glycemic peaks. And with 291 kcal per 100 g of dry product, which triples its weight when cooked, a generous portion remains light.

Lentils are among the legumes richest in Iron, folate e fibers, with good amounts of potassium, magnesium, and zinc, and contribute to cholesterol control and intestinal health. Their thin skin and short cooking time make them particularly digestible, and not having to plan for soaking means a healthy legume dish can be created even at the last minute, without any excuses. Almost no fat (1,06 g) and 0,02 g of salt complete the picture.
 
 
 

How to Best Use: Dried Etruscan Lentils

• ROMAN-STYLE PASTA AND LENTILS: fry Flat Cannara Onion minced with a Organic Calabrian Chili Pepper, add the raw lentils and two tablespoons of Organic Tomato Puree, cover with water and, after ten minutes, lower the Organic spelled tubes in the same pot. Serve “azzeccata”, with a sprinkling of grated Pecorino Romano DOP Organic and raw oil.
• SPICY DAL WITH BASMATI RICE: Lentils that cook in 15 minutes are perfect for Indian dal. Sauté Biodynamic Fresh Ginger grated with a teaspoon of curry and one of Organic Turmeric Powder, add the lentils and cover with Organic Brown Rice Drink diluted with water. Serve on Organic Basmati Rice with a spoonful of Farmhouse Plain Yogurt.
• LENTIL, BEET TURNIP AND ROBIOLA SALAD: boil the lentils al dente, cool them and add the diced Organic Beetroot Red Turnip cooked, Pecan Nuts broken and Organic Dried Laurel Season with an emulsion of oil and mustard and complete with flakes of Margherita Goat's Robiola: earthy, sweet, fresh and creamy.

The Producer: Cerqueto

"From the land to the table" is Cerqueto's motto, and it's not just a slogan: the Acquapendente company grows, selects, cleans, and packages its legumes without intermediaries, in its own facilities, to ensure uniform grains that all cook at the same time and complete traceability from field to bag. Its strength lies in its ongoing search for local farms and small artisanal workshops in Tuscia.
 
 
 

Ingredients

Dried lentils.

May contain traces of cereals containing GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1217 kJ / 291 kcal
• Fat: 1,06 g, of which saturated fatty acids 0,1 g
• Carbohydrates: 51,1 g, of which sugars 1,8 g
• Protein: 22,7 gr
• Sale: 0,02 gr

Preparation and Storage

Soaking: not necessary. Cooking time: Cook for about 15 minutes, starting with cold water and bringing to a gentle boil. Cerqueto's tip: add salt to the cooking water only at the end, once the legumes are cooked. Store in a cool, dry place, away from light; after opening, keep in a sealed container. Cooked lentils will keep in the refrigerator for 3 days.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp