Characteristics
Form and particle size: Round and flat
Colour: Pink, salmon pink, orange
Flavour: Delicate, sweet flavour typical of lentils
Calories*: 338 kcal
Protein*: 25 g
Fat*: 2 g
Fibre*: 11 g
Versions
- Decontaminated
- Milled into flour
- Milled into paste
Sources: Canada, France, Turkey
Packaging: Paper bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg and big bags
* on average per 100 grams
Organic coral lentils
Organic coral lentils
Like all pulses, organic coral lentils need to be rehydrated before they can be eaten. However, crushed or reduced to powder, organic coral lentils can be incorporated into different preparations.
In these forms, coral lentils meet the needs of food manufacturers seeking an ingredient that improves the nutritional quality of processed foods. Organic coral lentils in crushed or flour form can be incorporated into bakery preparations, for breads with a high nutritional value.
Gluten-free, these flours and crushed forms are used to make biscuits, cakes and pancakes. Organic coral lentil flour can also be used to thicken sauces and soups. Organic coral lentils in crushed or flour form can be used in a whole host of recipes that are both tasty and a little exotic.
Organic coral lentils:
a touch of colour
Organic coral lentils are salmon pink coloured and flatter than beluga lentils. They are ideal to bring a touch of colour to recipes. The flavour of organic coral lentils can seem more delicate than that of other types of lentil.
Organic coral lentils are one of the easiest to digest pulses. Their nutritional profile is ideal for varying protein sources in the diet.
Organic coral lentils have antioxidant properties. Their very good fibre, vitamin and mineral content makes them an ideal ingredient for healthy recipes.
History
of coral lentils
Lentils were one of the crops on which the Neolithic revolution in Mesopotamia was built 9,500 years ago. Lentils are seeds. They belong to the pulse or legume family. Legumes are economical to grow and the seeds are easy to store without them losing their nutritional value.
Pulses are an important part of the Mediterranean diet. They can be used interchangeability in cooking.
Due to their nutritional potential, the cultivation of legumes is encouraged as part of the food transition. Lentils are grown on almost every continent. In France, the legume sector is supported by the public authorities, both for the development of a more sustainable food supply and to support the evolution of production methods (agro-ecology).
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