Characteristics
Form and particle size: Round, flat
Colour: salmon pink, orange / beige, yellow
Calories*: 338 kcal
Protein*: 25 g
Fat*: 1.5 g
Fibre*: 11 g
Versions
- Decontaminated
- Ground
- Flour
Sources: France, outside EU
Packaging: paper bags containing 1 kg, 5 kg, 10 kg, 25 kg
* on average per 100 grams of coral lentils
PULSES
Coral lentils: a touch of colour
Coral lentils are ideal for varying protein sources in the diet. Their very good fibre, vitamin and mineral content makes them an ingredient for healthy recipes.
Salmon pink, 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.
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. Coral lentil flour can also be used to thicken sauces and soups.
Coral lentils in crushed or flour form can be used in a whole host of recipes that are both tasty and a little exotic.
Beluga lentils,
the caviar of the plant world
Beluga lentils are black, round, smooth and shiny. They are named after the caviar they resemble. The flavour of beluga lentils is similar to that of hazelnuts or chestnuts.
Beluga lentils are one of the easiest to digest pulses, have antioxidant properties and are high in protein. Their very good fibre, vitamin and mineral content makes them an ideal ingredient for healthy recipes.
Milled into a flour, Beluga lentils work well in both sweet and savoury recipes, and gluten-free biscuits, cakes and pancakes. Lentil flour can also be used to thicken sauces and soups.
Chickpeas, the ideal pulse
The protein quality of chickpeas is considered to be the best of all the pulses. Chickpeas contain 8 essential amino acids.
High in potassium, calcium, sodium and magnesium, as well as copper, iron and zinc, chickpeas area also a good source of vitamin E, which has antioxidant and anti-inflammatory properties.
With a high protein content (almost 20%), chickpeas are an ideal complement to a cereal-based diet.
Chickpea flour is ideal in gluten-free formulations.
It is used in numerous Mediterranean recipes, including Socca niçoise chickpea pancakes from Nice, Sicilian panelle or chickpea fritters, Algerian pastries like calentita, or ghribiya, traditional chickpea flour cookies that can be found across North Africa and into the Near East. In India, chickpea flour is called besan and is used in pancake recipes.
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