Cooked Lentils from Alta Tuscia

Pre-cooked Alta Tuscia lentils, ready to use: just lentils, water, and salt.

Tender and tasty as the volcanic soil requires, ready in time to open the package: a plate of lentils without waiting

Cooked Lentils from Alta Tuscia di Cerqueto

Le Cooked Lentils from Alta Tuscia from Cerqueto are the answer to a simple question: how to bring a lentil worth its salt to the table in five minutes. The lentil from Alta Tuscia boasts a ancient tradition and is appreciated for its flavor and its have, due to the particularity of the volcanic soil where it grows, between Acquapendente and the villages on the plateau. Cerqueto cultivates it, selects it, and cooks it on the farm with a recipe of just three words: lentils, water and salt.

No preservatives, no acidity regulators, no flavourings: in the liquid there are rehydrated and perfectly cooked lentils, integrate, soft but not mushy, with their distinctive sweet, mineral flavor. Ready to use, just drain them: cold in salads, hot in soups, or sautéed in a quick sauce. With 5 g of protein and only 94 Kcal per 100 g, they are the daily legume for those who have little time but don't want to give up Alta Tuscia. Made in Italy.
 
 
 

The roots of these cooked lentils are deep in tradition

Few people know that the lentil gave its name to one of the most important inventions in history: the springWhen, in the 13th century, Italian glassmakers began grinding curved crystal discs to ease the tired eyes of copyists, they called them "lenses" because of their shape, identical to the small biconvex seed everyone knew from soup. From the first spectacles in Venice and Pisa, around 1286, to Galileo's telescopes and microscopes, every lens in the world bears the name of the humble legume from Tuscia.

Precooked lentils, however, are the product of a more recent revolution. In 1810, French pastry chef Nicolas Appert won the prize offered by Napoleon for anyone who could find a way to preserve food for his armies, and he did so by cooking the food in sealed jars: preserves were born, and cooked legumes were among the first products to enter jars. Since then, ready-made lentils have accompanied soldiers, emigrants, workers, and city families, often losing in quality what they gained in convenience. These lentils from Alta Tuscia prove that this is not a rule: the same lentils as at the festival, cooked just like at home, with two centuries of experience added.
 
 
 

Choosing cooked lentils from Alta Tuscia means taking care of yourself.

A pre-cooked legume is a legume that can really be eaten: the most effective shortcut to bring to the table, every day, the vegetable proteins which the modern diet is lacking. These lentils offer 5 g of protein e 15,3 g of carbohydrates slow-release complexes per 100 g, with just 0,7 g of sugars and 0,5 g of fat: a satiating and light food, with only 94 kcal.

Lentils are among the legumes richest in Iron, folate e fibers, with potassium, magnesium, zinc and B vitamins, and the thin skin of the Alta Tuscia variety makes it particularly digestibleCooking them in just water and salt preserves their nutritional profile without adding anything else: 0,5 g of salt per 100 g is a measured amount, allowing you to enjoy them even without any other seasoning. Ready-to-eat legumes, but honest: the easiest way to eat better.
 
 
 

How to Best Use: Cooked Lentils from Alta Tuscia

• EXPRESS STEWED LENTILS WITH DRIED SAUSAGE: in a pan, brown the flavours in the oil Organic garlic , add two tablespoons of Organic San Marzano Tomato Puree and the drained lentils, heat for five minutes and serve with thin slices of Dry Cured Sausage Place on top: the New Year's dish, every day of the year, in ten minutes.
• LENTIL, ANNURCA AND GOAT'S CHEESE SALAD: season the cold lentils with oil and a spoonful of Biodynamic Barricaded Wine Vinegar, join one Annurca Apple from Campania PGI diced, crunchy and sour, and flakes of Primo Sale di Capra Compact TelemacoPepper, a handful of seeds, and your office lunch becomes a bistro dish.
• LENTIL AND LILIES SOUP WITH TURMERIC: bring a litre of vegetable broth to the boil with a piece of Fresh Turmeric Root grated, cook the Organic Chickpea and Lentil Gigli and in the last three minutes add the cooked lentils and the Organic Red Chicory in strips. Raw oil: a golden, all-vegetable, protein-rich soup in a quarter of an hour.

The Producer: Cerqueto

When Cerqueto writes "Alta Tuscia" on a package, it puts the territory before the brand: the lentils come from the volcanic fields around Acquapendente, are selected and cooked on the company's premises, and reach city dwellers without losing any of their origins. It's how a company founded in 2001 among legumes continues to serve those who have ten minutes to cook and the desire to eat well.
 
 
 

Ingredients

Rehydrated lentils, water and salt.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

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

• Energy: 379 kJ / 94 kcal
• Fat: 0,5 g, of which saturated fatty acids 0 g
• Carbohydrates: 15,3 g, of which sugars 0,7 g
• Protein: 5 gr
• Sale: 0,5 gr

Preparation and Storage

The product is ready to useSimply drain. Enjoy cold in salads or reheat for a few minutes in soups, sauces, and side dishes, without further cooking. Store the lentils tightly closed in a cool, dry place, away from light. After opening, transfer the lentils and their liquid to a sealed container in the refrigerator and consume within 2-3 days.
 
 
 

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